Mix up your weeknight routine with this fast and flavorful pasta dish made with penne pasta, pasilla chiles and chopped sun-dried tomatoes.
What You Need
Original recipe yields 6 servings
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
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Let's 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.
Prepare using rigatoni pasta.
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.
Garnish with chopped additional fresh epazote just before serving.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.