Tex Mex Smoked Sausage Pasta

barbara lentz


Easy dish with great smoky flavor. In the summer I like to grill corn on the cob and remove the roasted kernels and use them instead of frozen gives it even more flavor. You can also add green pepper with the onion step if desired

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10 Min


30 Min


Stove Top


8 oz
favorite pasta cooked and drained
1 pkg
johnsonville smoked sausage sliced
1 medium
red onion diced
4 clove
garlic minced
1/4 c
sherry (optional)
28 oz
crushed tomatoes
2 tsp
sea salt
2 Tbsp
new mexico red chili powder or regular chili powder
1 Tbsp
each cumin, onion powder and red pepper flakes
1 tsp
smoked paprika
1 c
frozen corn
1/2 c
smoked provolone cheese grated
1/2 c
fresh cilantro chopped

Directions Step-By-Step

Add 1 tsp. oil to large pot. Brown the sausage and remove from pan. Set aside. Add the onions and garlic to pan. Let cook a couple of minutes then add the sherry scraping up bits from bottom of pan. Let cook until almost all has evaporated.
Add the crushed tomatoes and all the spices. Let simmer 10 minutes. Stir in corn and cook another 5 minutes. Add the sausage and any juices back to pan. Cook another 5 minutes.
Serve sauce over pasta top with grated cheese and cilantro.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pork
Regional Style: Southwestern