Created by Jenn's Food Journey
1 small sweet onion, roughly chopped
1 jalapeno, stem and seeds removed, roughly chopped
6 mini sweet peppers, stem and seeds removed, roughly chopped
10 oz Mostaccioli pasta
1/2 lbs Mexican chorizo
1/2 lbs ground pork
1 28oz can Cento Tomato Puree
1/2 cup dry red wine
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons fresh thyme, chopped
1 small zucchini squash, sliced lengthwise then sliced
Place the onion, jalapeno and mini peppers in a food processor and pulse until everything is finely chopped.
Cook pasta according to package instructions; drain and set aside.
In a deep non-stick skillet, over medium heat, add the chorizo; breaking it up with a wooden spoon. Allow to cook for about 3 minutes. Add the ground pork; breaking that up with a wooden spoon also. Allow to cook for 5 minutes, stirring occasionally. Add the veggies and cook until the meat is no longer pink and cooked through, about 3 more minutes. Pour off any excess grease and add the tomato puree, wine, sugar, salt and pepper; stirring to combine. Bring to a low simmer and allow to cook for 20 minutes. Add the thyme and zucchini and cook another 5-10 minutes or until the zucchini is cooked to your liking. Serve over mostaccioli and enjoy!