Ingredients
- 1 lb. pork sausage
- 3 c. gluten free penne pasta
- 3 c. real sharp cheddar cheese, shredded by hand
- 1 c. cherry tomatoes (1/4 cut)
- 1 red onion, finely chopped
- 1 jalapeno, finely chopped
- 1/2 c. sliced black olives
- 2 T. cilantro
- 1 c. Dorothy Lynch
- 2 c. gluten free nacho chips
- Green onion slices, for garnish
- Prep time: 25
- Cook time: 20
- Serves: 4
The Method
- Preheat oven to 350 degrees.
- In a stock pot, boil pasta for 10 minutes or until tender.
- Cook sausage until golden brown.
- Strain pasta with cold water and drain well.
- Add pasta to a mixing bowl along with cooked sausage.
- Add 2 cups of the cheese, tomatoes, onions, jalapeno, cilantro, and the Dorothy Lynch.
- Stir until well blended.
- Cook for 15 to 20 minutes until cheese and ingredients have cooked through.
- Remove and sprinkle with nacho chips and garnish with green onion slices.
Note: First place Winner of the 2015 Iowa State Fair gluten free recipe contest.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
Read More
Up Next
Spinach Tomato Tortellini Soup
- Other Pasta
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Serves: 4
