You need to try this Easy Sausage Noodle Bowl

This Sausage Noodle Bowl is a crazy easy mash up of Italian and Mexican influences. With hot Italian sausage and hot salsa, this is a spicy entree/soup that needs to have a beer served along side. Of course, that’s how we eat it, but use sweet Italian sausage and regular to medium salsa, and the heat disappears.

For some reason, here in Erieland, the sausage in the casing is less expensive (and a lot easier to find) than bulk or loose sausage. We always buy the sausage in the casing and remove it before cooking if needed. It’s actually pretty fun to squeeze it out of the casing, but decorously cutting it in half and removing the sausage works well too.

Put the sausage in an large, empty (no oil or cooking spray) dutch oven over medium high heat. Allow the sausage to cook, undisturbed, for a few minutes to let the fat render. If you stir and it comes right off the bottom, you’ve waited long enough. If it sticks, give it another minute.

Add the onion and stir occasionally, letting the onion become fragrant, another minute or two. Add the salsa, the water, the soup base, the very finely chopped chipotle

(one pepper = tasty, two peppers = spicy, three peppers = hot!)

and bring the whole base to a boil.

Let cook through, about 10 more minutes, then remove the fat using a spoon. It’s pretty easy to spot. While the base cooks, prep the noodles.

You could cook the noodles in the broth, but they tend to suck up all the juice.

If you cook them separately, you can add more or less broth to your taste. (Or, if you don’t love noodles, {cough Bert cough} you can use cooked rice instead.)

Top with some cilantro leaves and shredded cheese. This is the store shredded “Mexican cheese” which is perfect with this. Be careful with the pre-shredded cheese though. The “taco cheese” has seasoning in it, which will impact the taste of this dish. Shredded mozzarella works great too!

This goes well with corn bread, which was the plan, but time got away from me. Especially delish: mini corn bread muffins topped with a melted butter/honey blend. Use a tablespoon each of melted butter and honey. Blend well before brushing on the top of the mini-muffins right out of the oven.

Sausage Noodle Bowl

Course: Main Course, Soup

Cuisine: Italian Mexican Fusion

Keyword: Sausage Noodle Bowl

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 servings

Easy, hearty one pot meal put together in minutes to satisfy your hunger anytime of the day or night.

Print Recipe

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Ingredients

• 1 1/2 lbs Italian Sausage
• 1 medium Onion
• 32 ounces Salsa
• 6 cups Water
• 3 tbsp Chicken Soup Base
• 1 tsp Dried Basil
• 1 - 2 Chipotle Peppers in Adobo
• 1# box Thin Spaghetti
• Shredded Cheddar, Mexican or Mozzarella Cheese
• Cilantro Leaves

Instructions

• Remove sausage from casing and crumble into dry dutch oven, set over medium high heat. Allow sausage to cook, without moving, for 2 - 3 minutes. Scrape from bottom and continue to cook until lightly brown and cooked through.
  
• Cut onion into 1/4" dice and add to sausage in pot. Stir and cook until onion is fragrant, about 5 minutes. Add salsa, water, basil, finely chopped chipotle and soup base to pot and bring to a rolling boil. Cook for at least 10 minutes.
  
• As the broth is cooking, bring 4 quarts of water to a boil. Salt water, and add spaghetti. Cook until tender, 6 or 7 minutes. 
  
• Put noodles in bowl, and spoon broth over top. Add cheese and cilantro and serve.
  

Good luck keeping your chin clean when you eat this! ♥