Spicy Sausage Pasta

A show of hands from all you busy moms who want a crazy-quick, delicious and filling, weeknight dinner that can be made all in one pan?  Okay, okay, hands down......too good to be true right? Not at all!! And here's the recipe to prove it! 

Thank you to the blog Kevin & Amanda for highlighting this yummy recipe found in America's Test Kitchen The Best Simple Recipes. This dish was so good I bought the book. I used the blog's tip of using frozen chopped onions to simplify the cooking process even further! Also, if your family doesn't care for spice, make sure you use the mild Rotel tomatoes (I used original and the spice level was still pretty low, but, I know some children are sensitive to this). Enjoy this meal with a side salad and a good crusty bread.

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.