This is the "Southwest" Pasta I did today. This is not my usual Cajun fare but it was delicious.
1# sliced smoked sausage, browned in Dutch oven. REmove from DO and set aside.
Add chopped onion, bell pepper, celery, garlic, and parsley. (I buy the fresh combination. Used about 1 1/2 cups.)
Add a litle water, broth, or red wine to deglaze the pot. and allow vegetables to cook until tender.
Add a small jar of chopped pimento then the following ingredients:
1 can condensed cream of tomato soup
1 can condensed cream of Golden mushroom soup
14 oz. can of unsalted chicken or beef broth
`1 tablespoon chili powder
1 tablespoon worcestershire sauce
Cook on low heat until reduced a little then add 1# mild-Mexican Velveeta cheese ut in small cubes. Then all of the cheese has melted, add the sausage. Cook slowly, stirring often, until desired thickness of sauce is reached.
Toss over 2# biled rotina or penne sausage.
Note: I added a small block of cream cheese to the mix. And no salt added to the sauce, but I did salt the pasta.