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Chile-Sausage Pasta

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Chile-Sausage Pasta
  • Prep 25 min
  • Total 25 min
  • Servings 5
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It's a can-do dinner with three cans plus sausage and pasta.
Updated Jun 29, 2010

Ingredients

  • 2 1/2 cups uncooked bow-tie (farfalle) pasta (5 oz)
  • 3/4 lb mild Italian sausage links, cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes and mild green chiles, undrained
  • 1 can (8 oz) tomato sauce
  • 1 can (15 to 16 oz) pinto beans, drained, rinsed
  • Chopped fresh cilantro or parsley, if desired

Steps

  • 1
    Cook and drain pasta as directed on package.
  • 2
    Meanwhile, in 12-inch nonstick skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Stir in tomatoes and tomato sauce. Reduce heat to medium-low. Cover; cook 5 minutes, stirring occasionally.
  • 3
    Stir in beans and pasta. Cook uncovered 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cilantro.

Tips from the Betty Crocker Kitchens

  • tip 1
    Sprinkle the top of the dish with about 1 cup shredded Mexican cheese blend.
  • tip 2
    You can use a 14.5-ounce can of plain diced tomatoes and a 4.5-ounce can of Old El Paso® chopped green chiles instead of the tomatoes and green chiles.

Nutrition

420 Calories, 15g Total Fat, 21g Protein, 50g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
1070mg
44%
Potassium
800mg
23%
Total Carbohydrate
50g
17%
Dietary Fiber
9g
37%
Sugars
6g
Protein
21g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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