Main dishes

Sun-Dried Tomato Pasta with Pasilla Chiles

rate it now!

Sun-Dried Tomato Pasta with Pasilla Chiles recipe

photo by:kraft

time

prep:

10 min

total:

32 min

servings

total:

6 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

qt. (8 cups) water

pasilla chiles, stemmed, seeded

cups penne pasta, uncooked

Tbsp. olive oil

1/2

cup chopped onions

cloves garlic, finely chopped

OSCAR MAYER Wieners, sliced

1/2

cup chopped drained oil-packed sun-dried tomatoes

1/3

cup fresh epazote leaves

Tbsp. KRAFT Grated Parmesan Cheese

Make It

BRING water to boil in large saucepan. Add chiles; cook 3 min. Remove chiles from water with slotted spoon; drain. Chop chiles; set aside. Add pasta to reserved boiling water; cook as directed on package.

MEANWHILE, heat oil in large saucepan on medium heat. Add onions, garlic and wieners; cook and stir 3 min. or until onions are crisp-tender. Stir in tomatoes, epazote leaves and chopped chiles; cook 5 min. or until heated through, stirring occasionally.

DRAIN pasta. Add to ingredients in saucepan; stir. Top with cheese.

Kraft Kitchens Tips

Substitute

Prepare using rigatoni pasta.

Shortcut

Not only we are saving time by using the same water to both hydrate the peppers and cook the pasta, but the pasta is also flavored (infused) with the chile taste in the water as it cooks.

Special Extra

Garnish with chopped additional fresh epazote just before serving.