Pepper Jack Pasta (the original)



Many, many years ago– back when I was in college, I think– my mom started making this recipe. I loved it. Right after C. came home from the hospital, my mom came to stay with us for a few days to help out with A, mainly. She also cooked some things and left the recipes for me– this was one of the things she made.


It’s a keeper, for sure! It can also be made meatless, if that’s important to you or if you’re looking for some great “meatless Friday” recipes for Lent. I usually make it without any meat, but it’s tasty with added chicken or shrimp, too. (It is shown with chicken in the pic below.)


Today, I’m sharing the original recipe, as it is written on my index card from my mama. Tomorrow, I’m going to share a quick, lazy, cheater version that is not quite as good (in my opinion), but is actually preferred by my husband and kids.



Pepperjack Pasta


(Yum, right? Disclosure: this is NOT my picture. But it is most definitely my recipe! I shared this recipe with my dear friend Mone years and years ago, and she and her husband still enjoy it– this is his pic, which he kindly let me use. Thanks, Rob!)


Pepper Jack Pasta (the original)
Recipe type: quick supper
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
A quick, flavorful pasta dish, bursting with bright, fresh ingredients. This easy, inexpensive supper is always well-received!
  • 1 lb fresh tomatoes
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • 1-2 jalapeno peppers, minced
  • 6 oz. jack cheese, grated
  • 1 lb. penne or ziti
  • 1 tablespoon fresh cilantro, chopped
  • 3 tablespoons fresh parsley, chopped
  1. Chop tomatoes. Combine with oil, vinegar, salt, garlic, peppers, & cheese in large bowl to create a "sauce."
  2. Cook pasta & drain.
  3. Pour sauce into bottom of warm cooking pot. Add cilantro, parsley, and pasta. Toss. Serve.


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