Ohhhhh! This was yummy! I really, really liked this supper! It’s a spicy pasta that is simple and super, super flavorful. I made mine with sliced turkey sausage but you could of course use a pork or chicken sausage too. The Rotel in the sauce is what gives it the kick along with the Pepper Jack cheese. My kiddos ate it even with its spice…but if you’re not sure about your kids, go ahead and use the Mild Rotel and Monterey Jack instead. I promise…this pasta will be a huge hit at your house too! Thanks for the inspiration from Kevin and Amanda :).
1 pound sausage, sliced
1 pound pasta (I used a whole wheat)
1/2 cup chicken stock (or water)
1 can Rotel tomatoes (do not drain)
1/4 cup chopped roasted red bell peppers (see below)
1 cup frozen corn
Splash of cream or half and half
Chopped green onion and or Pepper Jack cheese to garnish
Bring a large pot of water to a boil, drop your pasta and cook to al dente (about 7 minutes).
Meanwhile, over medium-high heat, brown your sliced sausage (about 5 minutes). Stir in your stock and Rotel and de-glaze your pan (scrape all the little bits off the bottom). Simmer over low heat about 5 minutes.
Stir in your chopped bell pepper, corn and splash of cream. Drain your pasta and add to your Rotel mixture. Stir to incorporate the sauce all over all of the pasta. Serve and garnish with green onion and/or cheese.
Simple, right? I always have a jar of roasted red bell pepper in my fridge but if you don’t keep that (or don’t want to buy it), you can just substitute a little chopped red bell pepper instead…or omit it all together. Trust me, this supper is lacking anything but flavor. I loved it!