Lynne M. Giffen's Recipe

Spicy Sausage And Corn Pasta Recipe

Category: Recipes

Makes 6 main-dish servings

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)

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.