Last month I came across two great recipes and simply couldn't decide which one I wanted to use for the month of May. Both are unique and both are perfect for outdoor dining. The first recipe is a Jambalaya Pasta. Some of you may be wondering how those two actually go together (I thought the same thing). Quite nicely to be honest! This meal is easy and quick to make. If you prefer a vegetarian option try using Tofurky sausage or you can leave the meat out and the dish will still maintain its character.
1 lb uncooked penne pasta
1/2 yellow onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
1 tsp Cajun seasoning*
1-15oz can black beans, drained and rinsed
1-10oz can diced tomatoes and green chiles, undrained
14 oz beef, pork, or turkey Kielbasa (polish sausage), sliced thin
1/2 cup preshredded 4-cheese Mexican recipe blend cheese
Bring a large pot of water to a boil and cook pasta according to package directions. I recommend under-cooking the pasta by about 2 minutes. When you add it to the rest of the dish it will finish its cooking process.
While the water is coming to a boil, heat a large skillet to medium-high heat. Add your sausage and cook until browned on both sides. Set aside in a bowl and drain the skillet of any grease.
To the same skillet add onion, bell pepper, garlic and saute for 5 minutes. If you notice the peppers are getting too soft proceed to the next step. Add seasoning, saute 1 minute. Add beans, tomatoes, chiles, and sausage to the skillet; bring to a boil. Reduce the heat and simmer, uncovered, until thickened (about 10 minutes).
Toss in the pasta to the bean mixture and let simmer for one minute, covered. Top with cheese.
Thirsty? Try White wines with spicy, heavy dishes. Tangent (Edna Valley) makes a great $13 Sauvignon Blanc.
*See Shrimp Pasta Linguine post if you want a recipe to make your own Cajun seasoning.
Serving size: 1 1/3 cup. CAL: 263 (varies with type of meat used); FAT: 4.3g; PROTEIN: 11.7g
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