I am on a spicy sausage kick lately. Sometimes I am really good about varying my monthly menu. And then this month, we have rice 3 times and spicy sausage twice in one week. I mean, as long as they taste good, who cares, right? Maybe one day I’ll be perfect. But until then…
…you should go out to the store right now and buy these ingredients and make this pasta. IT IS SO GOOD. AND EASY. One pan. No really, you don’t even have to boil the pasta first. We probably make this recipe once a month now. Not only are you being introduced to one of the world’s best pasta recipes, you are also getting to know Kevin and Amanda. You’re welcome.
Spicy Sausage Pasta
Adapted from Kevin and Amanda
1 tbsp olive oil
1 lb smoked turkey sausage
1.5 cup diced onion
2 cloves minced garlic
2 cups chicken broth
10 oz diced tomato and green chiles
1/2 cup heavy cream
16 oz pasta (any kind ya like)
1/2 tsp salt
1/2 tsp pepper
1 cup shredded Monterey jack cheese (though let’s be honest, I use more)
1/3 cup diced scallions
1. Heat olive oil in oven-safe skillet. Slice sausage into bite size pieces and brown with onions in the skillet. Add garlic and saute for less than a minute.
2. Add broth, tomatoes, cream, pasta, salt and pepper. Bring to a boil. Lower heat and simmer for 15 minutes.
3. Remove from heat and stir in half your cheese. Top with other half and broil until cheese is melted and browned. Top with scallions.
To be a little more budget friendly, we use chicken bouillon instead of buying chicken broth. Since we use it a lot in casseroles and soups, we save just a ton of money. It’s a little extra prep but well worth the savings.