Saturday, December 15, 2012

Spicy Sausage Pasta

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
  1(10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions
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.
Makes 4 servings. Nutritional Information for this recipe can be found at

**This is the original recipe that I found at the above link.  I actually doubled the ro-tel, chicken broth, half and half (Instead of heavy cream) and penne.  This recipe was so easy; Kadon made it while I cuddled a clingy little girl!:)  The boys thought it was too spicy; next time I would use smoked sausage (as it calls for) instead of the hot italian sausage.  Substituting the cream did NOT make this healthy, however!

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