Oh my! This dish is a definite win!! It is soooooo delicious! It was too spicy for my 10 year old daughter – but the rest of the family devoured it. And Lael thinks some toothpaste is too spicy! I found this recipe on Pinterest (of course) but it is from Kevin and Amanda.com This girls blog is really great. She has everything from amazing recipes to crafty stuff add in a little travel stuff and photography tips. It’s one of those kind of sites I file under Has It All.
Anyway, you should definitely try this recipe!
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.
