PASTA CON SALCHICHA Y CHILE

There are a few staples ingredients in my kitchen, that I always have on hand.  One of them is Pasta! I have an entire section in my pantry dedicated just to pasta and I have them in all shapes and sizes.  Pasta is super versatile.  It’s perfect for the picky eaters (ahem, mac and cheese for Haddon) and it can also be transformed into the fanciest of meals for the holidays.

Today, I’m sharing with you one of my family’s favorite.  It’s our Pasta Con Salchicha y Chile.

 

1 lb of Barilla Spaghetti

13 oz salchicha, cubed

2 garlic cloves, minced

2 small jalapeño chiles diced with the core removed

1 tbsp of olive oil

1/2 medium onion, chopped

2 (14 oz) cans of organic diced tomatoes

1 tbsp of tomato paste

1 tsp of salt to taste
chopped parsley for serving

 

Cook the spaghetti according to the instructions on the box and dice the salchicha into small cubes

Heat 1 tablespoon of olive oil in a large non-stick pan and brown the salchicha for about 5 minutes

Lower the heat and add the garlic, onions, and chile and continue to cook for another 8 minutes or until the onion are a bit translucent

Add the diced tomatoes, the tomato puree, and salt and simmer for about 10 minutes to allow all of the flavors to marry

Meanwhile, cook the pasta according to the instructions on the box, drain well and carefully the pasta directly into the sauce, until it’s all combined

Add red pepper flakes and chopped parsley for serving

I like using Barilla pasta, because of it’s great taste. Also, it’s always al dente and always perfect. Click here for more pasta dishes and ideas. You can also visit this link for the opportunity to win one of the thousands of prices available.  At a minimum, Barilla coupons will be distributed to those that spin the wheel!