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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the Best Simple Recipes, American Test Kitchens. Ingredients:
1 tablespoon olive oil |
1 lb smoked sausage, cut into 1/4 inch slices |
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 |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup monterey jack cheese, shredded |
1/3 cup thinly sliced green onion |
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 4-5minutes. 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 green onions. Broil until cheese is melted, spotty brown and bubbly.
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