Spicy Sausage Skillet: Difference between revisions

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* 1 Tbsp olive oil
* 1 Tbsp olive oil
* 1 lb smoked sausage, sliced into 1/4″ slices
* 1 lb smoked sausage, sliced into 1/4″ slices
* 2 Tbsp dried minced onion flakes
* ½ Cup yellow or white or sweet onions<ref name="onions">Use real onion instead of dried onions.</ref>
* 1 tsp garlic powder
* 1 tsp garlic powder
* 2 cups low-sodium chicken broth
* 2 cups '''low-sodium''' chicken broth
* 1 (10-oz) can Rotel tomatoes
* 1 (10-oz) can Rotel tomatoes
* ½ cup heavy cream
* ½ cup heavy cream
Line 16: Line 16:
* ¼ tsp salt
* ¼ tsp salt
* ½ tsp pepper
* ½ tsp pepper
* 1 cup shredded Monterey Jack cheese
* <s>1 cup shredded Monterey Jack cheese</s><ref name="cheese">The cheese is optional. It really doesn't add anything to the dish. Maybe like a parmesan or another dry cheese would be better.</ref>
* ⅓ cup thinly sliced scallions
* ⅓ cup thinly sliced scallions


=== '''Instructions''' ===
=== '''Instructions''' ===
# Heat olive oil over medium hight heat in a 12-inch oven safe skillet until hot. Add sausage and cook until lightly browned.
# Heat olive oil over medium high heat in a 12-inch oven safe skillet until hot. Add sausage and onions<ref name="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.
# 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.
# <s>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.</s>


=== '''Notes''' ===
=== '''Notes''' ===
<references />
* 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.
* 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!
* 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.
* 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.
* 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.
* 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.
<div class="mw-collapsible mw-collapsed">
Original Recipe
<div class="mw-collapsible-content">
=== '''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.
</div>
</div>
[https://www.plainchicken.com/spicy-sausage-skillet/ Link to recipe]
[https://www.plainchicken.com/spicy-sausage-skillet/ Link to recipe]
[[Category:Made]]
__NOTOC__

Latest revision as of 15:30, 5 March 2024

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

  1. 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.
  2. 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.
  3. 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

  1. ↑ 1.0 1.1 Use real onion instead of dried onions.
  2. ↑ The cheese is optional. It really doesn't add anything to the dish. Maybe like a parmesan or another dry cheese would be better.
  • 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

  1. 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.
  2. 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.
  3. 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.

Link to recipe

Retrieved from "https://recipes.mcgoughm.com/w/index.php?title=Spicy_Sausage_Skillet&oldid=5508"