Something to heat you up at the next tailgate party. Serve up this hot and tasty pepper jack Italian sausage pasta.
I have meant to do something like this to have a kick tail recipe for tailgating. I wanted great taste, check, got that covered. I wanted spicy, yep, see the recipe notes. And I wanted an easy crock pot cook.
A great tasting dish but a little hot for us old people.
Recipe Notes for Pepper Jack Sausage Pasta
First, let’s talk the cheese. I wanted a dish that would stay physically hot. The cheese melted into the dish does that quite well. I used pepper jack to kick the taste up some.
Now on to the heat. I’m talking spice heat here. The taste is “knock your socks off” great. But the heat is a bit too much for us oldsters. More of an 8/10. Next time I use Monterey Jack cheese and skip the red pepper.
Here I cooked the pasta in the crockpot. Depending on your pasta, it can get mushy. If you want a denta pasta, you should cook it separately and add at the end.
Lastly, I made this thick so you could walk around with it on a plate and eat. If you did the same recipe without the pasta, it would be great as a sub sandwich.
Heat a large skillet over medium-high heat with 1 teaspoon oil.
Cutting one pound of Italian sausage links into 1 inch pieces. Add to skillet and cook until nicely brown.
Chop one green pepper and 1 medium onion.
To a 6 qt. Crock pot, add 28 oz can crushed tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon chili powder, 2 cloves crushed garlic, 2 cups pasta, and optional 1/4 teaspoon crushed pepper. Mix in sausage and chopped veggies.
Add 4 oz of pepper jack cheese, shredded. Use Monterey Jack depending on heat tolerance.
Cook on low for 3-4 hours. The end point is determined by the texture of the pasta. Take a fast read on the sausage with a thermometer. 160 for safety. I was at 165.
September 17, 2016