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Spicy Sausage and Corn Pasta

Source: Cooking at a Glance - Pasta
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Active Time:  25 Minutes
Total Time:  1 Hour 5 Minutes
  Makes 6 main-dish servings
If you like Mexican food, here's a one-dish meal chock-full of all your favorite Mexican ingredients. Choose Monterey jack cheese with jalapeno peppers for extra heat. Look for the corn elbow macaroni at a health food store; it is often used by people on wheat-free diets.
12 ounces reduced-fat turkey and pork sausage or turkey sausage
1/2 cup chopped onion
1 clove garlic, minced
15-ounce can tomato sauce
1 cup water
2 tablespoons snipped fresh cilantro (optional)
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground coriander
1/8 teaspoon ground red pepper
4 ounces corn or plain elbow macaroni (1 cup)
1/2 of a 15-ounce can pinto beans, drained, or 1 cup cooked dried pinto beans, drained
1 cup shredded monterey jack cheese (4 ounces)
Spicy Sausage and Corn Pasta Recipe at
In a large skillet cook the sausage, onion, and garlic for 5 minutes, or till meat is brown. Drain off fat. Add tomato sauce, water, cilantro (if desired), tomato paste, salt, cumin, chili powder, coriander, and red pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.

Lightly grease a 2-quart square baking dish. Layer half of the uncooked elbow macaroni, half of the sausage mixture, half of the pinto beans, and half of the cheese. Repeat layers.

Bake, covered, in a preheated 350-degree oven for 20 minutes (40 minutes for plain macaroni). Uncover and bake for 10 minutes more (5 minutes more for plain macaroni), or till pasta is tender and mixture is heated through. Let stand for 10 minutes before serving.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 main-dish servings
Calories: 292
Fat. Total: 12g
Fiber: 4g
Carbohydrates, Total: 26g
Sodium: 1303mg
% Cal. from Fat: 37%
Cholesterol: 60mg
Protein: 21g
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