Ok don't let the SPICY deter you from trying this DELICIOUS & FAST meal. There are ways to cut back on the spicyness of it. I found the recipe from one of my fav spots www.kevinandamanda.com & she got it from somewhere else. Did I mention you only have to use ONE sauce pan (heaven!) I have made this twice in the last week.
1 tbsp olive oil (i just used good ol veg oil)
1 lb smoked sausage
1.5 cups diced onion (didn't really measure)
2 cloves garlic, minced ( i used some sprinkles of the powder)
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild (I think they also sale w/ no green chiles for the non spicy spin)
1/2 cup heavy cream
8 oz penne pasta (i used whatever noodles i had on hand)
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded (mixed whatever shredded cheese I had too)
1/3 cup thinly sliced scallions (haven't had them on hand when I've made this)
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 (don't drain the can), 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.(i don't have the patience to broil, just eat the gooey cheeseness on top)
Posted by: Colleen
Read More http://www.kevinandamanda.com/recipes/dinner/spicy-sausage-pasta.html#ixzz24QCuwisI
No comments:
Post a Comment