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Main dishes

Sun-Dried Tomato Pasta with Pasilla Chiles

Sun-Dried Tomato Pasta with Pasilla Chiles recipe
photo by:kraft
time
prep:
10 min
total:
32 min
servings
total:
6 servings
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What You Need

2
qt.  (8 cups) water
3
 dried pasilla chiles, stemmed, seeded
3
cups  penne pasta, uncooked
1
Tbsp.  olive oil
1/2
cup   chopped onions
2
cloves  garlic, finely chopped
3
 OSCAR MAYER Wieners, sliced
1/2
cup   chopped drained oil-packed sun-dried tomatoes
1/3
cup  fresh epazote leaves
2
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.
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