Macaroni with pork sausage, jalapeno pepper, habanero and cheese
6 servings
30 minutes
This recipe is a true embodiment of Mexican cuisine, where fiery spices blend with rich creamy notes. Pasta with pork sausage, jalapeños, habaneros, and cheese is a dish for those who love bold flavors. The spiciness of two types of peppers is smoothly balanced by a creamy sauce made from cheddar and white cheddar, while the pork sausage adds richness and depth to the dish. Garlic and onion breadcrumbs provide a textural contrast, creating an appetizing crispy crust. This dish is perfect for a cozy dinner on a cold evening filled with vibrant flavors. Baking allows the pasta to absorb all the aromas and become especially tender. Historically, such recipes emerged in Mexican cuisine as a way to combine traditional spices with heartier ingredients, creating an unforgettable harmony of taste.
1
Preheat the oven to 200°C.
2
Heat oil in a saucepan over medium heat, add onion, jalapeño, habanero, and cook for 5 minutes until the vegetables are soft. Reduce heat and add garlic, cooking for another 2 minutes while stirring constantly to prevent the garlic from burning. Transfer to a large bowl.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Jalapeno pepper: 1 piece
- Habanero pepper: 1 piece
- Finely chopped garlic: 2 cloves
3
Add cooked pasta, sausages, both cheeses, and milk to the skillet. Mix and season with salt and pepper to taste.
- Campanelle: 450 g
- Smoked pork sausages: 2 pieces
- Cheddar cheese: 240 g
- White cheddar cheese: 100 g
- Milk: 0.8 glass
- Salt: to taste
- Ground black pepper: to taste
4
Grease individual baking molds or a baking sheet with oil. In a small bowl, mix breadcrumbs, melted butter, garlic salt, and onion powder. Place the pasta in the mold and bake on the bottom shelf for 15-30 minutes until the creamy sauce bubbles and turns brown.
- Olive oil: 1 tablespoon
- Breadcrumbs: 75 g
- Butter: 2 tablespoons
- Garlic salt: 0.5 teaspoon
5
Cool for 5 minutes at room temperature before serving.
