My husband and I really enjoyed this recipe! The flavors in this dish are SO yummy!! I have made it a few times and have altered it a bit. We are sausage lovers so I put two links instead of one. I also, didn’t put a whole cup and a half of onions. After chopping the onion up I just added pinches of onion until I liked the amount. I didn’t measure. We are also lovers of CHEESE!! So I put about 2-3 cups of Monterey Jack which made it really cheese and oh so good. 😉 Below is the original recipe. Enjoy!
1 Tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10oz) can Ro-Tel tomatoes and green chilis, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions
1. 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.
2. 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.
3. 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.
Source: Kevin and Amanda