Mexican Fiesta Pasta with sausage
serves 8
ingredients
1/4 olive oil
6 bratwurst with mexican flavors, 1/4 inch thick slices (I used green chile brats)
1 yellow onion, finely chopped
2 large tomatillos wrappers removed, thinly sliced
1 red bell pepper, cut into 1 inch pieces
1/2 teaspoon kosher salt
1/2 to 1 tsp of Emerils essence creole seasoning
2 cloves garlic, minced
1 10 oz can original rotel
1 10 oz can whole green chiles, cut into 1 inch pieces, reserve juice
1/2 cup sour cream
1 1/2 cups cojita cheese, shredded (more for garnish)
1/4 cup fresh cilantro, thinly sliced
16 oz bow tie pasta, cooked according to directions
Directions
Prepare onion, tomatillos, green chiles and red bell, set aside.
Slice brats. In a large skillet heat oil. Add brats and onion, cook until onion is soft and opaque. Add tomatillos, green chiles, red bell peppers, salt and Emerils essence(1/2-1 tsp depending on how much spice you like), cook until veggies are tender. Add garlic, stir for 1 minute.
Add rotel, mexican tomato sauce, sour cream, cojita cheese and green chile juice, let simmer for 15 minutes.
Then add cooked pasta, mix well. Toss in cilantro.
*While sauce is simmering, boil pasta according to directions on package.
**Great dish to use if you have leftover brats from barbecue.
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