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Mexican Pork and Pasta Recipe

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On a cold Midwestern evening, this hot and spicy dish really warms us up. It's fun, festive change from spaghetti. Plus everyone loves the leftovers—if there are any!
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 4 servings

Ingredients

  • 1 pound bulk spicy pork sausage
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 cup uncooked spiral pasta
  • 2 tablespoons brown sugar
  • 1 to 2 teaspoons chili powder
  • 1 teaspoon salt
  • Parmesan cheese, optional

Directions

  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Add onion and green pepper; cook until tender. Stir in the tomatoes, tomato sauce, pasta, brown sugar, chili powder and salt; cover and simmer for 20 minutes or until pasta is tender. Sprinkle with Parmesan cheese if desired. Yield: 4 servings.
Originally published as Mexican Pork and Pasta in Country Pork 1996, p53

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jun. 13, 2015

"I knew we would love this! We have been making a similar recipe for 20 years. We skip the salt- the pork seems to add enough kick. Sometimes we add a cup of frozen corn. Great recipe, a classic skillet meal!"

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