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1
Place sausage in large covered fry pan/ skillet.
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2
Fill with water so that water goes half way up the sides of the sausage.
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3
Bring to boiling point cover and reduce to simmer.
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4
Cook sausage until done, about 30 to 45 minutes depending on thickness of sausage.
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5
Watch carefully and add water as needed.
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6
Water tends to evaporate and leave grease from sausage behind.
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7
This is OK If you catch it during the last few minutes of cooking.
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8
(if you have melted grease left behind from the cooking sausage reserve it for the end of the recipe) Just be careful you don't burn it.
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9
Dice the cooked sausage and set aside.
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10
Cook pasta to desired tenderness per package directions.
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11
Place cooked pasta in a very large past bowl and toss with the diced sausage.
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12
In large frying pan/ skillet add a small amount of oil about 1/4 cup.
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13
Fry the corn, pumpkin, and peppers until just tender.
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14
Don't over cook or veggies will loose their bright colors.
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15
Add garlic the last few minutes of frying veggies.
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16
Garlic fries quickly and you don't want it to burn.
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17
Season with salt to taste.
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18
When veggies and garlic are done, turn heat down low and add the can of evaporated milk and the Asiago cheese to the veggies.
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19
Cook stirring constantly just until the Asiago cheese melts.
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20
If you have any grease reserved from cooking the sausage add it now.
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21
If you used hot sausage, the reserved grease will have an orange tint and add color as well as flavor!
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22
Don't worry if the sauce looks a little curdled, it will look fine once it's on the pasta.
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23
As soon as cheese is melted in the milk and veggie mixture, immediately pour it over the pasta& sausage mixture and toss to coat well.
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24
Serve immediately while nice and warm.
