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 chilies, 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. (honestly I don't even bother to broil it anymore and it melts and
taste great still)
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