Cooking Louisiana  -  Pork and Homemade Sausage Pasta

We do pasta dishes every so often. I was thinking of a different pasta type dish, stopped at the store, saw some pork steaks on sale, grabbed some fresh homemade sausage and went to the house. Okay, what do we do now? Sauté the pork, cook the sausage, throw in the onions and stuff and we have a dish! Here we go...

This is a recipe for about three people and amounts are approximate..

2 lbs. pork steaks, chops... whatever.
3/4 lb. homemade sausage
1/2 large onion halved and sliced
1 bell pepper, halved and sliced
1 small can sliced mushrooms
1 tbs. butter
1 can of cream of mushroom and roasted garlic soup.
1" round angel hair pasta (that's a 1" thick handful") - or use any pasta you like
Seasonings of your choice... garlic, Tony's, etc.

In a large skillet brown the pork until it's almost cooked. While the pork is browning prepare the veggies. Remove the pork (don't wash the pan, just remove the excess oil). Add the veggies along with the mushrooms and begin to sauté on a med fire. Add a little water, butter and seasonings. 

While that's cooking, cut the pork it in fajita size pieces cutting the majority of the fat away. Take the homemade sausage and pull it out of the casing making nickel sized meatballs. Once the veggies are soft, add the pork and sausage, sauté until sausage is done. 

Put the pasta to boil.

Add the can of soup and a few tbs. of water. Stir to dissolve the soup. Add the boiled pasta and fold in well.

Taste and season as needed.