Spicy Sausage Pasta


1 tbs olive oil
1 lb smoked sausage
1 1/2 cups dice onion (I buy already diced from freezer section of store)
2 cloves garlic, minced (we use garlic a lot in this family, so I buy the large jar of Spice World minced garlic)
2 cups low sodium chicken broth
1 (10 0z) can Ro-Tel tomatoes and green chiles, Mild  (having just come from the farmers market, I substituted diced heirloom tomatoes)
1/2 cup heavy cream
8 0z penne pasta
1 cup shredded Monterey Jack cheese
1/3 cup thinly sliced scallions (optional)


Add olive oil to oven safe skillet over medium high heat, or use a regular skillet and then transfer to baking dish when ready to pop in the oven. Add sausage and onions and cook until lightly browned.  Add garlic and cook until fragrant, about 30 seconds.

Add broth, tomatoes, cream, pasta, salt and pepper.  Stir.  Bring to a boil, cover skillet, and reduce heat to medium-low.  Simmer until pasta is tender, about 15 minutes.

Remove skillet from eat and stir in 1/2 cup of cheese.  Transfer (if you are not using an oven safe skillet) to a baking dish.  Top with remaining cheese and sprinkle with scallions (if using.  There is not way my kids would agree to eat scallions, they’re green!)  Broil until cheese is melted, spotty brown, and bubbly.


*Derived from Kevin & Amanda’s Recipes

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