Ingredients
- 5 oz bag Vintage Italia Pasta Chips
- ½ cup finely diced tomatoes
- 1 clove garlic, minced
- ½ cup finely diced onion
- 1 tablespoon fresh basil, chopped
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- 1 tablespoon roughly chopped or sliced black olives
- 2 mild Italian sausage links
- ¼ cup alfredo sauce, jarred
- 1 cup shredded mozzarella
- 1 tablespoon sliced pepperoncini
Instructions
- Preheat oven to 350°.
- In a small mixing bowl, combine the tomatoes and the next 8 ingredients. Cover and refrigerate while preparing the rest of the ingredients.
- Run a knife down the side of the sausage links and remove the casings. Over medium-high heat, thoroughly cook the sausage in a skillet, ensuring that it's no longer pink. Spoon cooked sausage on to a paper towel-lined plate to drain.
- In the middle of a foil lined baking sheet, line a single layer of Pasta Chips.
- Drizzle half of the alfredo sauce on to the chips.
- Sprinkle half of the sausage and half the mozzarella on to the chips.
- Place another layer of chips on top of the sausage and mozzarella layer.
- Drizzle the remaining alfredo sauce on to the chips, along with the remaining sausage and mozzarella.
- Bake in the 350° oven for 10-15 minutes or until the cheese has melted and is starting to brown.
- Remove from the oven and top with the tomatoes*, olives and pepperoncini.
Notes
You may not use all of the tomatoes. Just save them for some bruschetta or pasta!
