- 1/3 pound bulk pork sausage
- 1/3 cup chopped onion
- 1/3 cup chopped green pepper
- 3/4 cup canned diced tomatoes
- 3/4 cup buttermilk
- 3/4 cup uncooked small pasta shells
- 1 teaspoon sugar
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain.
- Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until pasta is tender. Yield: 2 servings.
Reviews for Southwestern Sausage Skillet
"This recipe was simple to make. I had to triple it to feed everyone, and that worked fine as well. The buttermilk made it sour, maybe using regular milk might help that aspect? I guess I'll never know, because my kids did not want me to make it again."
"In terms of time to cook and difficulty, it was great. Fast and easy. However, it just wasn't that good and the buttermilk curdled as soon as it was added. Pretty average."
"I dont eat meat but I made this for my family and they loved it. I added some extra spices to make it hotter but otherwise this recipe is great."
"Very easy to make. I tripled the recipe as I had 1 lb of bulk sausage in a chub. We loved the taste of this and it made excellent leftovers for my lunches."