tex mex smoked sausage pasta
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
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 ounces favorite pasta cooked and drained
- 1 package johnsonville smoked sausage sliced
- 1 medium red onion diced
- 4 cloves garlic minced
- 1/4 cup sherry (optional)
- 28 ounces crushed tomatoes
- 2 teaspoons sea salt
- 2 tablespoons new mexico red chili powder or regular chili powder
- 1 tablespoon each cumin, onion powder and red pepper flakes
- 1 teaspoon smoked paprika
- 1 cup frozen corn
- 1/2 cup smoked provolone cheese grated
- 1/2 cup fresh cilantro chopped
How To Make tex mex smoked sausage pasta
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Step 1Add 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.
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Step 2Add 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.
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Step 3Serve sauce over pasta top with grated cheese and cilantro.
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