1 tablespoons Olive Oil
14 oz smoked Sausage, sliced into 1/4" rounds
1 cup Onion, diced
2 cloves Garlic, minced
2 cups low-sodium Chicken Stock
1 (10 oz) can Rotel (prefer mild, but if you want more spice use the original)
1/2 cup Heavy Cream
8 oz Whole Grain Penne 
Pepper, to taste
1 1/4 cup shredded Monterey Jack Cheese
thinly sliced Spring Onions, for garnish

  1. 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. 
  2. 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.
  3. 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.
Tried and Tested: