The most wonderful time of year is almost here, and you know what that means… Music, family visiting, food everywhere and many, many parties.
To help add some holiday cheer to your meals, Chef Santiago Gomez from Cantina La Veinte and Tacology in Miami has created three delicious, Latino-inspired pasta recipes, easy to follow and perfect for any festivity with your entire familia.

For more recipes check passionforpasta.com.

Barilla Rotini and Brussels Sprouts

Servings: 8
Prep Time: 25 mins
Cook Time: 25 mins

Ingredients

1 box of Barilla Rotini
1 cup of brussels sprouts, cut in half
¼ cup of bacon, cooked and chopped
2 tablespoons of butter
2 cloves garlic, minced
½ white onion, chopped
1 teaspoon of Chile de arbol
Salt (to taste)
Pepper (to taste)

Instructions

1. Bring 4-6 quarts of water to a boil. Add salt to taste.
2. Add pasta to boiling water – for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well. Set pasta aside.
3. In a large pan, melt butter over medium-high heat.
4. Add the onion and garlic. Sauté for about 5 to 10 minutes.
5. Add brussels sprouts and cook until browned.
6. Add the bacon and Chile de arbol. Mix in the pasta.
7. Finish with salt and pepper to taste, serve and enjoy!

Turkey Sweet Corn Lasagna
Servings: 8
Prep Time: 40 mins
Cook Time: 25 mins

Ingredients
1 box of Barilla Wavy Lasagne
2 tablespoons of butter
½ cup of chopped onion
1 teaspoon of chopped garlic
1 cup of fresh corn
1 teaspoon of chipotle adobo
2 cups of ground turkey breast
¼ teaspoon of ground black pepper
2 cups of Manchego cheese
½ cup of heavy cream
Salt (to taste)

Instructions

1. Bring 4-6 quarts of water to a boil. Add salt to taste.
2. Add pasta to boiling water – for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well. Set pasta aside.
3. Pre-heat oven to 350 degrees.
4. Combine the butter, onion, pepper, garlic, salt, and turkey. Mix well and cook for 10 minutes in a sauce pan.
5. For the sauce, heat a pan with 1 tablespoon of butter, onion, garlic, salt, corn, heavy cream and chipotle adobo. Mix and let simmer for 10 minutes, set aside.
6. Butter a rectangular baking dish. Spread the sauce over the bottom of the dish.
7. Add the layers as follows: lasagna, sauce, Manchego cheese and turkey, repeat and finish with the Manchego cheese on the top.
8. Cook the lasagna for 25 minutes. Serve and enjoy!

   

Barilla Penne with Sweet Potato Mezcal Sauce 
Servings: 8
Prep Time: 10 mins
Cook Time: 25 mins

Ingredients

1 box of Barilla Penne
2 tablespoons of butter
1 clove of garlic, minced
½ white onion, chopped
1/3 cup of mezcal
1 cup of sweet potato puree
½ cup of heavy cream
Salt (to taste)
Pepper (to taste)
Parmesan cheese (to finish)
Fresh jalapeño slices (to finish)

Instructions

1. Bring 4-6 quarts of water to a boil. Add salt to taste.
2. Add pasta to boiling water – for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well. Set pasta aside.
3. In a large pan, melt butter over medium-high heat.
4. Add the onion and garlic. Sauté for about 5 to 10 minutes.
5. Add the mezcal until it evaporates.
6. Mix in the sweet potato puree and heavy cream. Cook for about 12 minutes or until the sauce has thickened to your desired consistency.
7. Add salt and pepper to taste.
8. Pour the sauce over pasta. Sprinkle with Parmesan cheese and jalapeño slices. Serve and enjoy!