Kickin’ Salsa Pasta

Recipe By Chanie Nayman

Cook & Prep: 25 m
Serving: 6
Contains:

Preference: Dairy
Difficulty: Easy
Occasion: Shavuot
Diet: Vegetarian , Pescetarian
Source: Family Table by Mishpacha Magazine
Cuisines: Italian , Mexican

If you like food jam-packed with flavor, this is for you. It’s kid friendly and can be dressed up for adults by adding in sautéed vegetables. But I always find that adults seem to peek over at the kiddie table and wish they had their menu plan!

Ingredients (9)

Main ingredients

16 ounces Tuscanini Pasta Pennoni or other pasta, cooked according to package directions

X

Tuscanini Pasta Pennoni
2 tablespoons Bartenura Olive Oil

X

Bartenura Extra-Virgin Olive Oil
1 large onion, coarsely chopped
1 large beef tomato, coarsely chopped (optional)
1 cup salsa (I used medium heat)
3 slices American cheese
3/4 cup shredded cheese
1/4 cup whole milk
1 tablespoon taco seasoning (optional)

Start Cooking

Prepare the Sauce

In a medium-sized saucepan, heat olive oil.
Sauté onion over medium-high heat until golden, about five to seven minutes. Add tomato and sauté another two minutes. Lower heat.
Add the salsa, and cook for one minute until heated through. Add American cheese, shredded cheese, milk, and taco seasoning, and cook, stirring, until cheese is melted. Do not overcook, or the mixture will become clumpy.
Pour mixture over the pasta and stir to combine.