Wednesday, January 07, 2015

Spicy Sausage Pasta

Last night, I tried Kevin and Amanda's Spicy Sausage Pasta, and I was NOT disappointed!   The original recipe link can be found HERE.  I tweaked the recipe a little because I'm not a huge fan of onions and I was too lazy to broil it at the end, but the results were still a two thumbs up!  I'm posting the tweaked version here along with photos because: 1. I'm not a photographer (these were taken with my phone) and things I try never look like they do on Pinterest.  2. I'm not a fabulous chef; and if I can do it, so can you! I hope you enjoy it as much as we did!

1 tbsp olive oil
1 lb smoked sausage
1/2 cups diced onion
2-3 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  pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded

 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 cheese.

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