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Creole Pasta Bake

A fusion of Italian and Creole foods. Chorizo, mirepoix, noodles and topped with cheese.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 pound pasta
  • 1 pound turkey chorizo
  • 2 tablespoons Creole Seasoning
  • 2 teaspoons hot Mexican chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 3 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • pinch of saffron
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 small yellow onion diced
  • 1 green pepper diced
  • 1 tablespoon canola oil
  • 1 tablespoon white wine
  • 1 - 29 ounce can crushed tomatoes
  • 1 - 14.5 ounce can tomato sauce
  • 1 - 14.5 ounce can of tomatoes in basil and garlic
  • 2 jalapenos sliced horizontally
  • 1 cup pepperjack cheese shredded.

Instructions

  • Cook the pasta according to the box instructions.
  • Heat the oil in a Dutch oven on medium heat.
  • Once hot, add the mirepoix and cook until softened, about 5 minutes.
  • Add all the tomatoes and sauce and mix well. Cook for 3 - 4 minutes.
  • Add all the spices and let simmer for 10 minutes.
  • While the spices simmer, cook your chorizo in another skillet until cooked through - about 10 minutes.
  • Remove from the skillet and add the jalapenos. Cook for 2 - 3 minutes to soften and to take out some of the spice.
  • In a cast iron skillet, add the noodles. Then top with as much of the sauce as you like.
  • Cut the chorizo in pieces. Add the chorizo and jalapenos.
  • Pre-heat an oven to 325 degrees.
  • Top the Creole Pasta with the pepperjack cheese and place in the oven for 3 - 4 minutes.
  • When the cheese is good and melted, remove from the oven and let cool for a minute.
  • Serve and enjoy!

Notes

Don't cook the jalapeno at all, if you like it really spicy.