Description:
This hearty pasta dish combines savory al pastor sausage with a rich and velvety cream of spinach sauce. Sautéed onions, garlic, and aromatic herbs elevate the flavors, making it a comforting and satisfying meal that comes together quickly using leftover soup. Perfect for a weeknight dinner that’s both easy and flavorful.

Servings:
4 servings

Ingredients:

• 1 lb pasta (penne, rigatoni, or spaghetti)
• 2-3 al pastor sausages (sliced into rounds)
• 2 cups leftover cream of spinach soup
• 1/2 cup heavy cream or milk (optional, for extra creaminess)
• 1/2 cup shredded cheese (Parmesan or a mild melting cheese)
• 1/2 medium onion or 1 shallot (thinly sliced)
• 2-3 garlic cloves (minced)
• 1 tbsp olive oil or butter
• Salt & pepper to taste
• Red pepper flakes (optional, for heat)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Sauté aromatics – Heat olive oil in a skillet over medium heat. Add sliced onions/shallots and cook until softened. Add minced garlic and cook until fragrant (about 30 seconds).
3. Brown the sausage – Add sliced al pastor sausage and cook until caramelized.
4. Heat the soup in a saucepan, thinning with milk or cream if needed.
5. Combine everything – Add the cooked pasta and sausage mixture to the sauce. Stir well to coat.
6. Finish with shredded cheese, salt, and pepper. Serve hot.