| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Shelf life, Shelf3 | 1 | servings | |
INGREDIENTS
| 2 | lg | Fresh Florida tomatoes; (about 1 pound) |
| 4 | c | Uncooked wagon wheel or corkscrew pasta; (about 8 ounces) |
| 1 | tb | Vegetable oil |
| 1/2 | c | Chopped onion |
| 8 | oz | Turkey franks; (about 5), cut in |
| ; 3/4 inch chunks | ||
| 1 | c | Sweet corn kernels; thawed if frozen |
| 2 | tb | Chili powder |
INSTRUCTIONS
Use tomatoes held at room temperature until they're bright red. With the tip of a knife, core tomatoes. Coarsely chop (makes about 2-1/2 cups); set aside. Fill a large saucepan 3/4 full with water; bring to a boil. Add pasta, boil until tender but firm, about 7 minutes. Drain in a colander or strainer; place in a large bowl. Cover to keep warm. In a medium skillet over medium heat, heat oil until hot. Add onion; cook, stirring occasionally, with a wooden spoon until onion is crisp-tender; about 4 to 5 minutes. Add franks, corn, chili powder and reserved tomatoes; cook, stirring occasionally, until sauce has thickened, about 6 to 7 minutes. Spoon tomato mixture over pasta; toss to coat. Serve hot. Yield: 4 portions Converted by MC_Buster. Converted by MM_Buster v2.0l.
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