It’s not an heirloom recipe, but to me it’s a classic. It helped me survive graduate school. You can file it under “goulash” or “one-dish meals,” but you can also label it “cheap, first-apartment food” or “culinary atrocity number 537.” The major sin here is a ham-handed blending of Italian and Mexican Tex-Mex flavors. The basic idea is to use canned chili, plus other ingredients, as your pasta sauce.
Don’t knock it ’til you’ve tried it.
I have two versions to share. Mark, referenced in the title of the recipe, was the owner of the pet shop I worked at all through college. One version of the recipe amounts to the original notes that I wrote down to the best of my memory, after watching Mark make it as a quick, tasty dinner one night. It will give you an insight into how to approach such a dish as this.
I had never seen Mark cook before, and I don’t think I ever saw him fix any food after this. At work, if we ever had any big projects requiring after-hours labor (like the three times we moved the entire pet store within the mall!) he would reward us, and keep us from going home, by ordering three or four large Domino’s “ExtravagaZZa” pizzas. I remember coming to the pet store for work the morning after a late night, and he and I gnawed on some of the cold pizza still laying on the counter in the back room.
We weren’t very close friends; I mean, he was my boss. I only went to his home a few times, so I can’t speak to the rest of his culinary repertoire. Sure, I’d seen him move a rock the size of a refrigerator, and I knew he was a hockey player and part-time/reserve city police officer—when he wasn’t at the pet store. He was not exactly domestic.
Neither was I, at the time. But I was starting to pay attention to methods and procedures for making tasty foods, so in this case it was like a big brother showing me how easy it was to make “good tasty cheap stuff, and it makes a ton.” He kind of laughed as made it. He hadn’t been in college for a number of years, but had just gotten a divorce, was living in an apartment, and was paying alimony and child support.
So here are my original notes for “Mark’s Good Old Stuff”:
Get some links of Italian sausage, cut it up and fry it in a skillet. In a separate, large saucepan, heat up a can of chili beans. Dump the sausage and grease and all into the beans. Put in some cooked macaroni (elbow or whatever). Did he put in some oregano? A bay leaf? Some green pepper, black olives, onion? Some canned tomato?
And here’s my version, as I eventually developed it into more of a formula. (Or maybe it’s more of a checklist for when you stop by the grocery store on your way home from work.)
8 oz. rotini pasta (or elbows, or shells, or whatever)
Italian sausage (2 to 4 big links; remove casing)
green bell pepper (chopped) (optional)
onion (chopped) (optional)
1 can corn (whole kernels) (drained)
1 can chili with beans
1 can chopped tomatoes (optional)
1 can black olives (California olives) (drained and chopped)
Cook the pasta until al dente; don’t overcook it. While it’s cooking, prepare the rest of the stuff. Use a big, heavy skillet. Fry the sausage; chop it up while it’s cooking. Remove some of the grease (or not). Add the green bell pepper and onion, if using, and fry those, too. Add the corn to the sausage in the skillet, and keep heating. Then add the chili and tomatoes (if using), and heat through. Add the black olives last, because they’re kind of delicate. Then combine the drained pasta with the “stuff.” Heat through.
Optional: serve garnished with sour cream or shredded cheese, such as cheddar, mozzarella, or parmesan. If you really want to dress it up, top it with chopped cilantro or green onions.
Note: clearly, you can adjust it however you wish. I like it with hot Italian sausage and spicy chili.
Finally, this actually tastes better the next day or so after you make it. So this makes a ton, and you do want to have leftovers.
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