Friday, January 19, 2007

Mexican Pasta w/ Chipotle Sausage

Yummy in my tummy! SO excited for this one, but haven't done it yet. This will be an experiment y'all, so make the necessary adjustments for taste and consistency, m'k?

  • 2 links Chipotle Chicken Sausage, chopped
  • 1 small can diced tomatoes w/ green chillies
  • 1/2 onion, chopped
  • 1-2 garlic cloves, minced
  • cilantro, chopped
  • cheese, shredded
  • chicken bouillon, maybe

1. Preheat oven to 400 and bring a pot of water to a boil for the pasta if you didn't make any/enough from last night.
2. Preheat skillet over medium-high heat, spray with a little olive oil or water.
3. Cook sausage in skillet. Once their juices get flowing and they start to brown a bit, add onion and garlic; cook.
4. Add tomatoes w/ chillies and simmer until it reduces and becomes nice and "saucy." Taste test it and add bouillon and seasoning if needed.
5. Toss with pasta (1 c. pasta per person) and top with cheese (1 oz. per person).
6. Option: place in casserole dish and pop it in the oven for a pasta bake.
7. Top with cilantro and serve with a salad.


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