All
in one pan meal. This would also make a wonderful dish for a potluck.
Spiral Pasta with Corned
beef
Ingredients
1 packet (500gm) Spirals
pasta (I prefer San Remo Brand)
1 can (340gm) corned beef (I prefer
Highway Brand)
10 pieces Shiitake mushroom – sliced thinly
4 chicken sausage – sliced thinly
3 tbsp olive oil
½ Holland / yellow onion – peeled and
diced
3 cloves garlic - minced
¼ cup chopped fresh Chinese parsley
½ cup chili sauce
¼ cup tomato sauce
1 tsp mixed herb
1 beef stock cube
¼ cup grated Parmesan cheese (optional)
Directions
Fill a large pot about 2/3 full of water
because pasta needs plenty of room to move around as it cooks. Cover the pot with
a lid to help bring the water up to the boil more quickly, on high heat. Once it
is boiling, remove the lid and add ½ tbsp of salt. Add the pasta to the water. Turn
the heat to medium and stir the pasta occasionally as they boil to prevent it from
sticking together. Cook it according to its packet instructions. (This is how I
normally cook my pasta -- carefully scoop a pasta out of the water and bite
into it to see if it’s 'al-dente' or cooked soft enough for my liking. If it is
still too hard then boil it for another minute before checking it again.) Turn
off the heat. Set a colander in the sink and pour the pasta into the colander
and shake it gently back and forth so excess water drips into the sink. Set aside.
In a large skillet, saute the onion and garlic
over medium heat until aromatic.
Add the sausages and stir until it is cooked,
for about 1 minute. Stir in the mushroom and cook until it tender and cooked
thoroughly.
Add the corned beef, break it up with a spatula
and stir.
Add the sauces and beef stock cube. Stir,
taste and adjust seasonings. Turn off the heat.
Add the pasta to the sauce and stir to
coat. Toss in the chopped parsley. Stir.
Sprinkle with grated Parmesan cheese. Enjoy!
