Categories: Pasta, Casseroles, Mexican, Chorizo, Sausages 
      Yield: 6 servings 
  
     12 oz Rotini                              1 c  Milk 
           Boiling salted water              1/2 ts Salt 
      1 tb Butter or margarine                 1 ds Of pepper 
      4    Medium-size chorizo sausages        2 c  Shredded jack cheese 
      1 sm Onion, coarsely chopped             6    To 8 tomato slices 
      4 oz Can green chilies, chopped      
  
  Servings: 6 
   
  Following package directions, cook rotini in a large kettle of boiling 
  salted water until al dente.  Drain, rinse with cold water, and drain 
  again. 
   
  Meanwhile, melt butter in a wide frying pan over medium-high heat. Remove 
  sausage casings, crumble meat into pan, add onion, and cook until sausage 
  is browned and onion is limp (about 5 minutes).  Pour off drippings and add 
  cooked pasta, chilies, milk, salt and pepper to taste. 
   
  Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with 
  half the cheese.  Add remaining mixture, arrange tomato slices on top, and 
  sprinkle with remaining cheese.  If made ahead, cover and refrigerate until 
  next day. 
   
  Bake, uncovered, in a 350 deg F oven for 25 to 35 minutes or until top is 
  slightly browned.  Makes 6 servings. 
   
  Source: Sunset Pasta Cookbook posted by Linda Davis