One Pot Mexican Pasta and Sausage


SERVES 6-8  |  ACTIVE TIME 20 Min  |  TOTAL TIME 20 Minutes

3 cups halved grape tomatoes, divided
1 large onion, sliced
1 pound smoked hot sausage links, precooked (sliced into coins)
1-2 jalapenos, sliced (to taste)
4 garlic cloves, sliced
1 pound dry spaghetti
2 tablespoons chopped cilantro, divided
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground pepper
5 cups water

Reserve (set aside) 1 cup halved tomatoes and 1 tablespoon chopped cilantro.

Combine remaining ingredients in a large (12") braising pan or Dutch oven over medium-high heat.  Cover and bring to a boil.  Once water is boiling, remove the lid and cook 7-9 minutes until pasta is al dente (with a bite to it).  Toss pasta with tongs occasionally to keep the pasta from sticking.  The liquid will be mostly absorbed when the pasta is finished cooking.

Add remaining tomatoes and cilantro and toss to combine.

Serve and enjoy!

DONNA'S NOTES:  Choose your favorite sausage. I prefer hot Italian sausage, but chorizo would be good too. You can substitute 1 pound any dry pasta for the spaghetti, just cook until al dente

You can substitute green chiles for the jalapenos or leave out the jalapenos completely.

You can finish the sauce with 4 ounces of cream cheese stirred into the pasta. It will help cool down the spiciness and also add a nice creaminess to the pasta.

DONNA'S KITCHEN TIP: Grab 2 same size lids. You can use plasticware or lids from your fridge. The lid does not have to be round.  You can use any size lid as long as it has a lip around the edge. You can even use small appetizer plates from your kitchen.

Place lid with the lip facing up, so you have an edge that will hold your food. Fill lid with cherry tomatoes.

Place the 2nd lid on top of the tomatoes with the lip facing down. Firmly press down on the top lid, but do not squish your tomatoes. 

The 2 lips will hold the tomatoes in place so they do not roll off the lid. Slide your serrated knife between the lids and carefully slice through them. Watch your fingers. And voila you have a plate full of sliced tomatoes in a blink!
 
Recipe developed by Donna Elick - The Slow Roasted Italian
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