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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The kind that can be whipped up in thirty minutes or less from start to finish and only mess up one dish. And of course, they need to knock-my-socks-off with flavor as well! I am so in love with this spicy, creamy, cheesy pasta for all of those reasons. It is just packed with so many incredible flavors. This came from Kevin & Amanda. When I made this recipe I made minor changes to the recipe. I used vegetable oil, mozzarella flavored sausages, half & half, and cheddar cheese. Next time I plan to not use Rotel as this was a bit to spicy for my families taste. Ingredients:
1 tablespoon olive oil |
1 lb smoked sausage |
1 1/2 cups diced onions |
2 garlic cloves, minced |
2 cups low sodium chicken broth |
1 (10 ounce) can ro-tel tomatoes and green chilies, mild |
1/2 cup heavy cream |
8 ounces penne pasta |
1/2 teaspoon salt and pepper, each |
1 cup monterey jack cheese, shredded |
1/3 cup thinly sliced scallion |
Directions:
1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.
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