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ITALIAN NACHOS

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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°.
  2. In a small mixing bowl, combine the tomatoes and the next 8 ingredients. Cover and refrigerate while preparing the rest of the ingredients.
  3. 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.
  4. In the middle of a foil lined baking sheet, line a single layer of Pasta Chips.
  5. Drizzle half of the alfredo sauce on to the chips.
  6. Sprinkle half of the sausage and half the mozzarella on to the chips.
  7. Place another layer of chips on top of the sausage and mozzarella layer.
  8. Drizzle the remaining alfredo sauce on to the chips, along with the remaining sausage and mozzarella.
  9. Bake in the 350° oven for 10-15 minutes or until the cheese has melted and is starting to brown.
  10. 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!

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