Prep 5 mins
Cook 25 mins
I originally saw this recipe on Kevin&Amanda.com. I tweaked it slightly and it is fabulous! It reheats well too. You can use just about any shape pasta you like: penne, shells, armoniche, wagon wheels, farfelle, or my favorite, tri-colored campanelle. I used turkey sausage for this and it was fantastic.For those to an aversion to ANYTHING spicy, you could easily substitute petite diced tomatoes for the Rotel.
- 1 lb Polish kielbasa
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, pressed
- 2 cups chicken broth
- 1 (10 ounce) canmild Rotel Tomatoes, undrained
- 1⁄2 cup half-and-half
- 8 ounces pasta
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon black pepper
- 1 cup monterey jack cheese, shredded
- 2 scallions, thinly sliced
- Slice the sausage diagonally into 1/4" slices.
- Place olive oil in a large, lidded skillet.
- Add sausage and onion; saute until onions are almost clear.
- Add the pressed (or minced) garlic and saute for one minute longer.
- Add the salt, pepper, tomatoes, pasta, half and half and chicken broth.
- Mix until combined, then bring to a boil.
- Reduce heat and cover.
- Cook over medium-low heat for about 15 minutes (until pasta is tender), stirring occasionally.
- Uncover and stir in the shredded cheese.
- Scatter scallions over the top and serve.
This was incredibly easy and tasty. My 8-yr-old ate his whole dinner (kind of a big deal!). I didn't have half-n-half, so I subbed in almond milk. A little thinner, but still great. Thanks so much for posting. :)
I can not describe how delicious this was! My husband said it is a keeper. <br/> I made it exactly as written and it was quick and easy.
This is simply delish! I used plain tomatoes, not rotel, because my husband and I do not like spicy food.