new-recipe-week: Recipe #46 Spicy Sausage Pasta

I decided to make somethng with items that I already had in the house. This one was close, so here you go. It is from a site kevinandamanda.com (much better than mine I have to admit) - see the link below. I liked that it was a one-pot dish and, as I said, made pretty much with items on hand. The only substitutions I made were that I had some sort of chicken sausage (it was in the freezer without the original wrapping, so I don't remember what was in it). I also used shredded cheddar cheese instead of mozarella and I substituted Philadelphia regular cooking creme, Italian Cheese & Herb for heavy cream. Super easy and super flavorful. Best of all, it was all in one pan - no need to boil pasta separately. Happy Cooking!

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.