Spaghetti Diablo

A bold and fiery Tex-Mex Italian fusion dish that brings together rich, comforting pasta with spicy Southern flavor. Sweet Italian sausage, sautéed veggies, jalapeños, and hot Rotel simmer in a creamy tomato-parmesan sauce, then spooned over garlicky buttered spaghetti. Every bite is loaded with heat, heart, and bold personality.

Yield: approximately 4 - 6 servings
Prep Time: about 25-35 minutes
Cook Time: about 50-60 minutes

Ingredients

For the Sauce:

• 2 tbsp vegetable oil, divided

• 1 lb sweet Italian sausage

• 1 tsp salt

• 1 tbsp garlic paste

• 1 sweet yellow onion, chopped

• 1 jalapeño pepper, sliced

• 1 tsp SPG seasoning (or ½ tsp each salt, pepper, and garlic powder)

• 8 oz sliced baby bella mushrooms

• 7 oz jar sun-dried tomatoes, chopped (reserve 1–2 tbsp oil)

• 6.5 oz jar artichoke hearts, chopped (reserve 1–2 tbsp liquid)

• ½ cup Kalamata olives, sliced (reserve 1–2 tbsp liquid)

• 2 pints cherry tomatoes, halved

• 10 oz can Rotel (hot), undrained

• 8 oz can tomato sauce

• ¾ cup grated parmesan cheese

• ½ cup heavy cream

  For the Pasta:

• 4–6 quarts water

• 2 tbsp vegetable oil

• 1 tbsp kosher salt

• 1 lb thick-cut spaghetti

• 1 stick (½ cup) butter

• 1 tbsp garlic paste

• 1 tbsp Fiesta Smoky Swine seasoning (optional)

Directions

1. In a large skillet, brown the sausage with garlic paste and salt. Remove from casing if needed. Drain and set aside. In the same skillet, sauté chopped sun-dried tomatoes in 1–2 tbsp of their reserved oil. Set aside.

2. Drain and chop artichoke hearts, reserving 1–2 tbsp of their liquid. Set aside. Heat ½ tbsp oil in the skillet. Add onion, jalapeño, and SPG seasoning. Sauté for 3 minutes. Add mushrooms and 1–2 tbsp each of the reserved sun-dried tomato and artichoke liquids. Sauté for 5 minutes.

3. Stir in cherry tomatoes and 1–2 tbsp reserved Kalamata olive liquid. Cook until tomatoes soften.

4. Add olives, Rotel, tomato sauce, artichokes, sun-dried tomatoes, and cooked sausage. Stir well. Simmer on medium-low for 35–40 minutes, stirring occasionally. Reduce heat to low. Stir in parmesan and heavy cream. Mix well and remove from heat.

5. Bring 4–6 quarts of water to a boil with vegetable oil and kosher salt. Add spaghetti and cook for 11–12 minutes, or until al dente. Drain and return to the pot. Stir in butter, garlic paste, and optional Smoky Swine seasoning until well coated.

6. Spoon the spicy, creamy sauce over the garlicky spaghetti and top with shaved parmesan or your favorite blend of Italian cheeses. Serve hot and enjoy the heat!