| Servings | serves |
Ingredients
- 1 tablespoons Olive Oil
- 14 oz Smoked Sausage sliced into 1/4" rounds
- 1 cup Onion diced
- 2 cloves Garlic Cloves minced
- 2 cups Chicken Stock low-sodium is best
- 1 can Rotel (prefer mild but if you want more spice use the original), 10 oz
- 1/2 cup Heavy Cream
- 8 oz Whole Grain Penne
- Pepper to taste
- 1 1/4 cup Monterey Jack Cheese shredded
- Spring Onions thinly sliced for garnish
Ingredients
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Instructions
- Heat oil over medium-high heat in an oven safe skillet until hot. Add the sausage and onion and cook until lightly browned, 4-5 minutes. Add in the garlic and cook until fragrant, 30 seconds.
- Add the broth, rotel, heavy cream, uncooked pasta, and pepper. Stir well. Bring to a boil, then cover and reduce heat to medium-low. Simmer until the pasta is tender, 15 minutes. Stir once or twice while cooking. Preheat the broiler while pasta is cooking.
- Remove the skillet from the heat, stir in 1 cup of the cheese. Taste, and add salt as needed. Top with the scallions and remaining cheese. Broil until the cheese is melted and lightly browned - about 3 minutes.
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