One Pot Mexican Pasta and Sausage features a spectacular salsa inspired sauce; that is cooked right into the spaghetti in this amazing dish, ready in 20 Minutes! Your favorite salsa ingredients come together to with pasta and sausage to create a knock-your-socks-off meal. Toss it all in a pot and let it go. It's so easy, that it just about cooks itself. Now that's my kind of meal!
Ever since I made this One Pot Cheesy Pasta and Sausage, I have had a million other ideas in my head for easy one pot meals. As you well know, I live in Arizona and even though I am Italian I have more of a taste for Mexican and Southwest flavors most days. Must be the desert heat getting to me. LOL
I have been over the gamut of variations and different ways I could make the ultimate Mexican pasta dish. So last week while I was enjoying some homemade salsa it occurred to me. If I combine my favorite salsa flavors and this pasta dish, we will have ourselves a dynamite dinner, and I was soooo right!
I started with cherry tomatoes, white onions, garlic, jalapenos, and cilantro. Truly my favorite salsa flavors. It all comes together with hot sausage and spaghetti to create a one pot meal that is ready in just 20 minutes.
A side salad really makes this dinner complete. Grab a couple of STAR Vinaigrette Single Serving packs that are perfect for any salad!
This dish is truly spectacular! You literally toss it in a pot, cook it. Toss a few more things in and serve. Oh, my heavens. It is the perfect meal!!! Tomatoes, onions, garlic, jalapenos and hot sausage come together to create the perfect sauce for the pasta.
Try some of the suggested substitutions to create a fun spin on this recipe.
One pot, 20 minutes, one fabulous dinner! I ate two bowls before I could pry myself away from the pot.
With love from our Simple Kitchen to yours.
RECIPE AT THE BOTTOM
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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!
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