I absolutely love dinners that are quick, simple to throw together, and absolutely delicious. This pasta recipe covers all three. I think this has become one of our newest favorites. This stuff is so good I made it two nights in a row and didn’t have one complaint from my boys. And then we even ate the leftovers the following night . . . that’s three nights in a row of this deliciousness and it was even better the night we ate the leftovers.
The smoked sausage is a must, it gives it such a great flavor. The first night I made it I used Italian sausage and while it was fabulous, we loved it even more with the smoked sausage. You don’t even have to cook the pasta beforehand. How completely easy is that? Plus it only requires you dirtying one pan – even better!
This is so fabulous, I promise you will love it.
- 1 tbsp olive oil
- 1 lb smoked sausage (I used smoked turkey sausage)
- 1 cup 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 (or any shape)
- 1/2 teaspoon salt and pepper , each
- 1 cup Monterey Jack cheese , shredded
- 1/3 cup thinly sliced scallions
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.
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.
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.
Recipe Source: Kevin & Amanda