This is my second try to get this recipe through. This time I'll try not editing if I get any typos.
Southwest Pasta
1# sliced smoked sausage, browned in Dutch oven. Remove 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 little water, broth, or red wine to deglaze the pot and allow the vegetables to cook until tender.
And a small jar of chopped pimento then following ingredients:
1 can condensed tomato soup
1 can Golden mushroom soup
1 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, cut into small cubes for quicker melting.
Once the cheese is melted, add the browned sausage and allow to cook slowly until the sauce reaches desired thickness. Stir often to avoid scorching.
Toss over 2# boiled penne or rotini pasta.
Note: the only salt I add is what I add to the pasta.
Oh my! I see that it has come in.
