Preheat oven to 375 degrees F.

In a medium pot set on the stove top, boil Johnsonville Italian Sausage or brats with 2 cans of beer for 10 minutes.

In a large pot set on the stove top, cook spaghetti with 1/2 tablespoon olive oil. Cook according to package directions. Strain spaghetti and toss with 1/2 tablespoon olive oil or cooking spray to prevent the noodles from sticking together. Allow mixture to cool.

Once sausage is done, remove and place in a pan on the stove top over medium heat. Brown sausage on each side then move to cutting board. Chop sausage into 1 + 1/2 inch slices, twelve total slices; set aside.

Toss spaghetti with 3/4 cup Parmesan cheese crumbs, diced jalapenos and 1 + 1/2 tablespoons finely chopped parsley. Spray a 12 cup muffin tin pan well with cooking spray. Spoon noodle mixture into tins, filling it nearly to the top. Spoon 1 tablespoon pasta sauce onto each noodle cup. Slightly press sausage tips into each cup.

Spoon 1/2 tablespoon pasta sauce over the top of each sausage then sprinkle with parmesan cheese and parsley.

Cook in oven for 20 minutes. Allow to cool slightly then remove by running a small spatula or knife along the edges.