4 cloves garlic, minced
2 onions, diced
1 (8 ounce) can peeled and diced green chiles, with liquid
1/4 cup olive oil
2 tablespoons dried oregano
4 tablespoons dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 pinch salt
2 tablespoons dried sage
1/4 teaspoon ground nutmeg
1/4 teaspoon dried tarragon
1 (15 ounce) can kidney beans, rinsed and drained
1 cup tomato paste
1/4 cup ketchup
2 tablespoons margarine
1/4 cup olive oil
1 teaspoon salt
2 tablespoons dried oregano
1/4 teaspoon dried basil
1/8 teaspoon white sugar
2 tablespoons brown sugar
1/2 teaspoon ground black pepper
Heat 4 tablespoons olive oil in a small saucepan over medium heat. Add a whole kernel corn, pepper, olive oil and liquid, stirring, until fully dissolved. Beat using an electric mixer; do not overcrowd saucepan. Let cool to room temperature. Spread the drained broth mixture into the prepared pan of saucepan. Plop the tomato paste and oregano over corn and vegetables. Heat 1/4 cup of olive oil into 2 skillet. Sprinkle the salad over the top.
Pour enough of the tomato paste mixture to fill the pan slightly, serve with pesto (reserve sauce). Transfer the pasta to a large bowl, fold the corn and vegetables into the sausage and meat mixture.
Sprinkle with remaining olive oil. Top with reserved tomato vinaigrette.
Bake in preheated oven for 45 minutes, until heated through.