Ingredients
1T Olive oil
1 small onion, diced
1 lb. smoked sausage, sliced thin (I used Butterball Turkey Smoked Sausage)
2 cloves garlic, minced
2 c. chicken broth
1/2 c. heavy cream
1 10 oz. can Ro-Tel with green chiles
8 oz. Spiral or Penne pasta (or whatever you have on hand)
1/2 tsp. salt and pepper each
1 1/2 c. colby jack cheese, grated
Scallions, sliced
1 small onion, diced
1 lb. smoked sausage, sliced thin (I used Butterball Turkey Smoked Sausage)
2 cloves garlic, minced
2 c. chicken broth
1/2 c. heavy cream
1 10 oz. can Ro-Tel with green chiles
8 oz. Spiral or Penne pasta (or whatever you have on hand)
1/2 tsp. salt and pepper each
1 1/2 c. colby jack cheese, grated
Scallions, sliced
How to make this recipe
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.
Add broth, tomatoes, 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 20 minutes. (I ended up adding a little more broth till tender).
Remove skillet from heat and stir in 1 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.
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.
Add broth, tomatoes, 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 20 minutes. (I ended up adding a little more broth till tender).
Remove skillet from heat and stir in 1 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.
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