Wednesday, March 22, 2017

Spicy (or not) Sausage Pasta

OK, pay attention!!!  This is just about the best recipe I have found in a long time.  I made it a few weeks ago but lost the photos so, alas, I had to make it again.

And not is it divinely delicious, it's a super-easy one-pot meal.  Make a green salad for a complete meal.

NOTE:  The original recipe calls for Rotel tomatoes with green chiles which are a bit too spicy for me.  I used a can of petite-diced tomato.  Perfection!

SPICY (or not) SAUSAGE PASTA (4 servings)

1 Tbsp EVOO
1 lb smoked sausage (I used turkey)
1 1/2 cups diced onion
2 cloves garlic, minced
2 cups lo-sodium chicken broth
1 (10 oz) can Rotel tomatoes and green chiles, mild, or 1 can (14.5 oz) petite-diced tomatoes
1/2 cup regular or heavy cream
8 oz penne pasta
1/2 tsp each S&P
1 cup Jack cheese, shredded
1/3 cup thinly sliced scallions

Add olive oil to oven-safe skillet over medium heat until just smoking.  Add sausage and onions and cook until lightly browned, about 4 minutes.  Add garlic and cook until just fragrant, about 30 seconds.

Add broth, tomatoes, cream, pasta, and S&P 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.

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