Ingredients

12 ounce rotini
boiling salted water
1 Tbsp. butter or margarine
4 medium-size chorizo sausages
1 small onion, coarsely chopped
4 ounce can green chilies, chopped
1 C. milk
1/2 tsp. salt
1 dash of pepper
2 C. shredded jack cheese
6 to 8 tomato slices

Cooking Instructions

Cook rotini in a large kettle of boiling salted water until al dente. Drain, rinse with cold water, and drain again. Meanwhile, melt butter in a wide frying pan over medium-high heat. Remove sausage casings, crumble meat into pan, add onion, and cook until sausage is browned and onion is limp (about 5 minutes). Pour off drippings and add cooked pasta, chilies, milk, salt and pepper to taste. Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top, and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day. Bake, uncovered, in a 350 degree oven for 25 to 35 minutes or until top is slightly browned.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)