Spicy Mexican Pasta

When my husband is out of town for work, I like to up the spice level in our dinners. This pasta was full of fire and absolutely delicious.

INGREDIENTS:

1 pound ground Chorizo removed from casings

1 bell pepper diced

1 jalapeno pepper diced

1 sweet onion diced

28 ounces diced tomatoes with peppers

8 ounces reduced fat cream cheese

2 cups freshly grated pepper jack cheese

1 pound pasta noodles

DIRECTIONS:

1. Sautee peppers and onion over medium heat until softened.
2. Meanwhile break up chorizo and cook on medium heat.
3. Drain excess liquid after the chorizo cooks.
4. Add diced tomatoes and pepper mixture to the chorizo.
5. Meanwhile boil water to cook the pasta.
6. Stir the sauce and simmer while the noodles cook.
7. While the pasta cooks add 1 cup of the pepper jack cheese and cream cheese to the sauce stirring often to mix the cheeses in.
8. Serve by dividing noodles among bowls. Then top with sauce and more shredded pepper jack cheese.
9. Enjoy!!