This pasta is something like a dish you might get at a sit down restaurant like O’Charlie’s or the like. It tastes like hard work and only took 30 minutes from start to finish. It is a great work/school night meal and I am sure that tomorrow’s leftovers will be just as tasty.
One Year Ago: Calico Beans
Cheesy Spicy Sausage Pasta (a variation of a recipe from A Bitchin Kitchen)
- 1 tbsp olive oil
- 1 (14 oz) package smoked turkey sausage, sliced into rounds
- 1 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 (10 oz) can Ro-Tel tomatoes, original style
- 1/2 cup heavy cream
- 8 oz uncooked penne pasta (about 2 1/2 cups)
- 1/2 tsp pepper
- 1 1/2 cups Monterey Jack cheese, shredded
Heat oil over medium-high heat in a cast iron skillet. Add the sausage and onion, and cook until lightly browned, about 4 minutes. Add in the garlic, and cook for 30 seconds. Add the broth, Ro-Tel, heavy cream, uncooked pasta, and pepper, and give the mixture a good stir. Bring to a boil, cover the skillet, and reduce heat to medium-low. Simmer until the pasta is tender, about 15 minutes, stirring once or twice while cooking. Preheat the broiler while the pasta is cooking. Remove the skillet from the heat, and stir in 1 cup of the cheese. Top with remaining cheese. Broil until the cheese is melted and lightly browned – about 3 minutes. Serves 4.