Spicy Sausage Skillet
From McGough's Recipes
| Prep | Cook | Total | Servings |
|---|---|---|---|
| 5 Min | 15 Min | 20 Min | 4 |
Ingredients
- 1 Tbsp olive oil
- 1 lb smoked sausage, sliced into 1/4″ slices
- ½ Cup yellow or white or sweet onions[1]
- 1 tsp garlic powder
- 2 cups low-sodium chicken broth
- 1 (10-oz) can Rotel tomatoes
- ½ cup heavy cream
- 8- oz campanelle pasta or penne
- ¼ tsp salt
- ½ tsp pepper
1 cup shredded Monterey Jack cheese[2]- ⅓ cup thinly sliced scallions
Instructions
- Heat olive oil over medium high heat in a 12-inch oven safe skillet until hot. Add sausage and onions[1] and cook until lightly browned and onions are sautéed.
- Add garlic powder, broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil. Reduce heat to low and cover skillet. Simmer for 15-20 minutes, until pasta is tender.
Remove skillet from heat and stir in half of the cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted and bubbly.
Notes
- I used Conecuh Smoked Sausage. It is a smoked sausage made in Alabama. It is delicious. You can use any brand of smoked sausage or turkey smoked sausage.
- This pasta does have a kick from the Rotel diced tomatoes and green chiles. If you are sensitive to heat, make sure to use MILD Rotel.
- You can use any shape of pasta you like. I used campanelle – it is a trumpet-shaped pasta. Penne, bow-tie, or fusilli would work great too.
- I topped the pasta with Monterey Jack cheese. Feel free to use any cheese you prefer.
- We saved the leftovers for lunch. I poured a little chicken broth in the container so the pasta wouldn’t dry out when we reheated it. It was just as good leftover as it was for dinner.
Original Recipe
Ingredients
- 1 Tbsp olive oil
- 1 lb smoked sausage, sliced into 1/4″ slices
- 2 Tbsp dried minced onion flakes
- 1 tsp garlic powder
- 2 cups low-sodium chicken broth
- 1 (10-oz) can Rotel tomatoes
- ½ cup heavy cream
- 8- oz campanelle pasta or penne
- ¼ tsp salt
- ½ tsp pepper
- 1 cup shredded Monterey Jack cheese
- ⅓ cup thinly sliced scallions
Instructions
- Heat olive oil over medium hight heat in a 12-inch oven safe skillet until hot. Add sausage and onions and cook until lightly browned and onions are sautéed.
- Add onion flakes, garlic powder, broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil. Reduce heat to low and cover skillet. Simmer for 15-20 minutes, until pasta is tender.
- Remove skillet from heat and stir in half of the cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted and bubbly.
