Honestly, I wasn’t sure about this one. The combination of ingredients seemed weird to me, but I was feeling adventurous the day I made the weekly menu!
It actually turned out to be really tasty! I will admit that I had a can of ‘medium’ Rotel tomatoes on hand so I used it, but honestly it was a little too spicy for me. The medium the recipe calls for would be perfect.
I don’t think children would eat this recipe as it’s listed because it does have some kick, but I think you could probably replace the Rotel with just diced tomatoes and get a kid-friendly version without the heat.
Additionally, the monterey jack is key here – don’t replace it with what you have on hand. I ate leftovers with cheddar and it really just isn’t the same.
Finally, lest I forget – this is a one-pot meal, folks!
Spicy Sausage Pasta
1 tbsp olive oil
1 lb smoked sausage (I used turkey sausage)
1.5 cups diced onion (Thought this seemed a lot; I used 1/2 a large sweet onion)
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild (Could replace with diced tomatoes to make kid-friendly, I think)
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 (We omitted – didn’t like the flavor with this dish)
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.