Smoky Rotini with Tomatoes and Mushrooms

This delicious and hearty dish combines little smokies with rotini pasta, creating a satisfying meal that's both comforting and flavorful. The addition of canned diced tomatoes and mushrooms adds a rich texture and depth, while chopped onions provide a sweet aroma. It's a perfect balance of traditional ingredients with a twist, making it an appealing choice for any dinner table.

Ingredients:

• 12 oz rotini pasta
• 1 lb little smokies
• 1 can (14.5 oz) diced tomatoes
• 1 can (7 oz) sliced mushrooms, drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the rotini pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
3. Add the little smokies to the skillet and cook until they are browned, about 5-7 minutes.
4. Stir in the canned diced tomatoes (with juice), sliced mushrooms, and Italian seasoning. Season with salt and pepper to taste.
5. Let the mixture simmer for 10 minutes, allowing the flavors to meld together.
6. Add the cooked rotini pasta to the skillet, tossing everything together until well combined.
7. Serve hot, garnished with fresh parsley.