| 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
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