Spicy Sausage Skillet: Difference between revisions
From McGough's Recipes
(Created page with "=== '''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 unt...") |
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=== '''Ingredients''' === | === '''Ingredients''' === | ||
* 1 Tbsp olive oil | * 1 Tbsp olive oil | ||
Revision as of 18:56, 3 January 2024
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 cook until lightly browned.
- 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.
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. I sent Chicken Legs to the grocery store and he bought HOT Rotel. Let me tell you, Hot Rotel is super spicy!
- 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.
