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CHILIDOG TOMATO TOSS




Source of Recipe


the web


List of Ingredients




2 large fresh Florida tomatoes (about 1 pound)
4 cups uncooked wagon wheel or corkscrew pasta (about 8 ounces)
1 tablespoon vegetable oil
1/2 cup chopped onion
8 ounces turkey franks (about 5), cut in 3/4 inch chunks
1 cup sweet corn kernels, thawed if frozen
2 tablespoons chili powder

Recipe



Use tomatoes held at room temperature until they're bright red. With the tip of a knife, core tomatoes. Coarsely chop (makes about 2-1/2 cups); set aside. Fill a large saucepan 3/4 full with water; bring to a boil. Add pasta, boil until tender but firm, about 7 minutes. Drain in a colander or strainer; place in a large bowl. Cover to keep warm. In a medium skillet over medium heat, heat oil until hot. Add onion; cook, stirring occasionally, with a wooden spoon until onion is crisp-tender; about 4 to 5 minutes. Add franks, corn, chili powder and reserved tomatoes; cook, stirring occasionally, until sauce has thickened, about 6 to 7 minutes. Spoon tomato mixture over pasta; toss to coat. Serve hot.