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Hell's Kitchen Sausage w Red Chili Pasta




Source of Recipe


Han's All Natural


List of Ingredients




1 bottle (16 ounces) Frontera Mellow Red Chile Cooking Salsa
1 1/2 tbsp. extra virgin olive oil
1 1/2 cups coarsely chopped watercress leaves (no stems), plus some for garnish OR 3/4 cup chopped fresh cilantro
1 lb. dried linguini
1 cup lightly cooked young peas
1/2 cup coarsely grated Mexican queso anejo, Parmesan or Romano
1 1/2 cups sliced Hans' Hells’ Kitchen Cooked Cilantro Sausage
1 cup sauteed mushrooms (optional)
Salt

Recipe



Heat a large pot of water to the boil. Stir together the Frontera salsa, oil and watercress or cliantro. Add 1 tbsp of salt to the boiling water, then add the pasta and cook until al dente, about 10 minutes. Drain off the water and return pasta to the pot.

Stir in the salsa mixture and remaining ingredients until the pasta is well coated. Season with salt, if necessary. Divide onto warm plates, sprinkle with a little more watercress or cliantro and serve right away.

By: Rick Bayless

Serves 4-6.