Mexi-Pasta

I finally got to cook again. This recipe developed pretty much from my mind and wanting to have something spicy for supper (we had pomegranates for dessert). The boyfriend loved it. He said it was the perfect amount of heat for him. Me? Let’s just say that the biscuits were a good idea to serve on the side to cut the heat. I love spicy foods though, don’t get me wrong.

To reduce some of the spiciness, you can use a milder salsa, tomatoes without chiles, or maybe just a 4 cheese Mexican blend. The only thing I`d change next time would to use a medium salsa. Or maybe just split it into two batches, medium and hot. Try it and let me know what you think!

Mexi-pasta

1 lb. ground beef
1/2 box Mini Penne, cooked & drained
1 jar Salsa (I used hot)
1 can Pinto Beans, drained
1 can corn, drained
1 can diced tomatoes with chiles, drained
1/2 tsp garlic salt
2 cup pepper jack cheese
Sour cream (opt.)

1. Brown the beef and garlic salt. Drain grease
2. Combine the penne, salsa, beans, corn and tomatoes in a skillet over medium heat, cook 8-10 minutes
3. Sprinkle the cheese and cover for about 3 minutes, or until the cheese is melted.
4. Serve, adding sour cream if desired.

Semi-Homemade Italian Pasta

I went down to Greenville a few weeks ago to visit a really good friend of mine from high school. She was working and allowed me to have free reign of her apartment’s kitchen until she got home, which was a huge mistake. The day before I left, I was already planning what I would fix for supper. Since we were planning on drinking, heavily, I knew that some type of pasta would be ideal. Pretending to be the culinary genius I really wish that I was, I decided that instead of some icky jar pasta sauce, I would make my own. It turned out really well, and I think I`ll make it again some day. I had pictures of it, but they were lost when my computer decided to crash last week. But it looked delicious. However, let’s just say it didn’t look that good when some random partier tossed it up the next morning.

Enjoy!

Semi-Homemade Italian Sausage Pasta

1 lb. Mild Italian Sausage
2 Cloves Garlic
1/3 Onion
1 28oz. can diced tomatoes
1/2 can tomato paste
1/2 cup water
1/2 tsp. Italian seasoning
2 Fresh basil leaves, diced
1 lb pasta (mini-penne)
Grated Parmesan Cheese

1. Slit the casing of the sausage and crumble into your pan over medium heat until brown. Add onions, garlic and basil.
2. Add tomatoes, seasoning.
3. Let the sauce simmer for about 15-20 minutes (perfect amount of time to cook your bread and make your pasta)
4. Cook the penne. Make sure you salt the water before placing the noodles in.
5. Top with grated Parmesan cheese.

Yum!