Ingredients:
1 Jar Mezzetta Napa Valley Tomato Basil Pasta Sauce
1 cup Farfalle pasta
1 Can Kidney Beans
1/2 pound ground beef
1/2 pound beef sausage
1 Zucchini Diced
1 Yellow Squash
2 tbsp. Chili Powder
1 tsp Cumin
1/2 tsp Oregano
1/2 tsp Kosher Salt
1/4 cup chopped Mezzetta Roasted Red Pepper
Directions:
1. Bring a pot of water to boil and cook Farfalle for 8 minutes. Drain and set aside.
2. Add ground beef and sliced beef sausage to hot pan and brown about 5 minutes.
Italian Chili with Napa Valley Homemade Pasta Sauce #FallForFlavor
3. Add chopped zucchini and squash and cook till the veggies, about 8 minutes.
4. Add Mezzetta Pasta Sauce and stir
Italian Chili with Tomato Basil Pasta Sauce
5. Add Chili Powder, Cumin, Oregano, and stir.
6. Drain and rinse Kidney Beans then add to pan.
7. Let simmer for about 5 minutes.
8. Add the Pasta sauce and stir.
It is ready to serve.
Garnish with mild jalapeno if you need a little more kick, but this was perfect.
Italian Chili with Napa Valley Homemade Pasta Sauce #FallForFlavor
Everybody loved this recipe. I liked it as well, but was even more impressed with the fresh bright flavor of the Mezzetta Pasta Sauce.