3 c. (8 oz.) rotini, uncooked
1 lb. fresh pork sausage
3/4 c. chopped onion
3/4 c. chopped green pepper
1 clove garlic, finely chopped
2 c. (16 oz can) tomatoes, undrained and quartered
1 1/2 c. whole kernel corn, drained
1 c. tomato sauce
2 tsp. chili powder
1 tsp. oregano
1 tsp. salt
2/3 c. tomato paste
1 c. shredded Cheddar cheese
Corn chips

Cook rotini according to package directions; drain. Meanwhile, simmer sausage in a small amount of water in a large covered skillet for 20 minutes or until done; pour off water. Brown sausage; remove from pan to cool. Slice into 1/8 inch slices. Add onion, green pepper, sliced sausage and garlic to skillet; saute until tender. (Add 1 tbsp. vegetable oil, if needed.)

Stir in tomatoes, corn, tomato sauce, chili powder, oregano and salt; bring to boil. Combine sauce with pasta in 3 quart casserole or 13x9 inch oblong pan. Stir together tomato paste and 1 1/2 cups hot water. Add to casserole, mixing well. Bake at 350 degrees for 25 to 30 minutes or until bubbly; top with cheese and corn chips. Makes 8 to 10 servings.