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Karen Wetch's grandmother and aunt taught her to cook. "I wanted so much to be part of this wonderful grown-up thing that brought families and
friends together," Karen remembers. This one-pan dish that combines the flavors of Tex-Mex with pasta will be a winner with your family and friends.
8 ounces uncooked penna rigate (tube-shaped pasta)
1 pound bulk Italian turkey sausages
1 medium onion, chopped
1 medium red bell pepper, chopped
1 small zucchini, chopped
2 cups frozen whole kernel corn (from 1-lb. pkg.)
1 cup chunky-style salsa
1 (14 1/2-ounce) can diced tomatoes, undrained
3/4 teaspoon dried oregano leaves
6 ounces (1 1/2 cups) reduced-fat shredded Cheddar cheese
1/2 cup fresh cilantro, chopped
Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, spray nonstick wok or large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add sausage; cook 5 minutes or until no longer pink and thoroughly cooked, stirring frequently. Drain. Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano; mix well. Bring to a boil. Cook 5 minutes, stirring occasionally.
Reserve 1/2 cup cheese and 2 tablespoons cilantro. Add remaining 1 cup cheese and cilantro to mixture in skillet; mix well. Add cooked penne; toss to mix. Spoon mixture onto serving platter. Garnish with reserved cheese and cilantro.
Karen Wetch - Santa Rosa, California
Bake-Off® Contest 40, 2002 Prize Winner
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
