Take-out Tuesday, Lite & Spicy Sausage Pasta

I must begin with a prayer to all those suffering through these horrendous storms…the world is praying for you…

I pinned this recipe last month from the blog kevin and amanda.  They insisted that it was fast, easy, and loaded with “knock your socks off” flavor.  That made it a perfect candidate for Take-out Tuesday!  Easier than picking up take out and healthier because you can control what’s in it~let me share this with you today

The main ingredients in this dish are smoked sausage, pasta and rotel tomatoes and green chilies

A little onion, garlic, chicken broth, cream and cheese makes this pasta creamy and delicious. I used Lite Smoked Sausage, half the fat and calories and it was delicious.  I did use heavy cream only because I had some but I think 1/2 n 1/2 would work just as well.

Slice the sausage and brown in a large skillet over medium heat.  After the sausage begins to brown toss in the onion. I used a sweet onion but use whatever you like.  Add the minced garlic.  Your kitchen is starting to smell amazing!

After the sausage is browned and the onion is translucent, 15 minutes or so, add the broth, cream, and Rotel and pasta.  Yes THE RAW PASTA! It will cook to a delightful tenderness in the liquids!  Season with S&P, bring to a boil and cover.  Simmer for 15 minutes.

NOTE:  The original recipe says you can add the cheese and finish the dish now, after 30 minutes total cooking time.  I started mine 2 hours before we ate so I just turned the burner way down low for about an hour and then proceeded to finish it by stirring in the cheese.  I did not put mine under the broiler, just covered and cooked in a few more minutes on medium to melt the cheese and insure it was hot.

See how the pasta got all plump and happy?

Time for the cheese!  I used Vermont Sharp White Cheddar instead of Monterey Jack, just because, well just because I think it has wonderful flavor and I think Monterey Jack is boring not as flavorful.

Garnish with a little chopped green onion

and serve it up!

Print

LITE & SPICY SAUSAGE PASTA

Course Main Course

Cuisine American, Italian

Keyword do ahead, pasta, pasta dinner, sausage and pasta bake, spicy pasta casserole

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 1 tbsp olive oil
• 1 lb smoked sausage
• 1 onion diced
• 2 cloves garlic minced
• 2 cups low-sodium chicken broth
• 1 10 oz can RoTel tomatoes and green chiles, Mild
• 1/2 cup heavy cream
• 8 oz corkscrew penne, rigatoni, ziti or macaroni pasta
• 1/2 teaspoon salt and pepper each
• 4 oz sharp white cheddar cheese shredded
• 1/3 cup thinly sliced scallions

Instructions

• 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 15 minutes.
• 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.

This dish gets a nice little kick from the Rotel, it really punches up the flavor!