So this weekend I wound up making two things with more or less of a Mexican slant to them, and both involved corn and tomato. I’m in love with corn this summer, apparently. Insofar as one can still say “this summer” with any degree of accuracy, anyway.
This one was also Italian, obviously, what with being a pasta salad and all, and also the use of hot Italian sausage in it. I really liked this one, and it worked as a lightish dinner, warm, and also as a lunch or regular pasta salad (you know, a side dish for a barbeque or potluck type thing), cold.
I based it, more or less, upon this pasta salad from Culinary Adventures of a New Wife. Hers was a clear-out-the-fridge affair; mine was coldly calculated. She used frozen veggies; I used a can of corn (what, I didn’t have time to cook corn and then cut it off the cob, I was busy going to a roller derby pre-tryouts open skate and acquiring this) and a tomato and some green onion. She used an actual chipotle pepper; I used chipotle powder. She used sweet Italian sausage; I used hot. So it was only the same dish in the sense that both were pasta salads with a chipotle flavour and with Italian sausage of some kind. But I still would never have had the idea to do it without reading her post, so all credit for success must still go to her.
Chipotle Pasta Salad with Sausage
An appropriate amount of rotini or other pasta that does well in pasta salad (rotini’s nice because it has lots of nooks and crannies for sauce or seasoning to get stuck in)
1 large clove garlic, minced
2 hot Italian sausages
1 tsp or so chipotle powder
1 8-oz can corn (or be cool and use corn off a cob, see if I care)
1 smallish tomato
3 stalks of green onion, more or less
1/2 cup mayonnaise
juice of 1/2 a lemon
1 tsp adobo sauce
1/4 tsp brown sugar
Cook the pasta according to package directions; drain and set aside when done.
While the pasta is going, heat a glug or two of olive oil in a pan and saute the garlic for one minute. I actually took it out after this point, and just threw it back in again at the end with the sausage, but it would be just as good to leave it in at this point and cook it with the veggies. Then they’d be all garlicky and yum.
Add the corn, tomato, green onion, and chipotle powder, and saute until heated through; remove from the pan and set aside.
Now add the sausages to the same pan and cook them in the same oil from the vegetables. The tomatoes got a bit juicy in the pan when I was making this, so the sausages absorbed tomato juices as well, which certainly didn’t hurt. If necessary, and it always is for me, slice the sausages once they appear to be cooked, and then cook the slices until the middle is no longer pink. You’ll be using them sliced anyway, so either slice them before they’re done cooking or after. As long as you wind up with fully cooked slices of sausage, it’s all good.
In a bowl big enough to contain all the ingredients, combine the mayo, lemon juice, adobo sauce, brown sugar, and salt and pepper to taste.
Add the pasta, sausage, and vegetables, and toss to coat.
Serve warm or cold.