Cheesy Pasta and Sausage
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.
- Ready In:
- 1 lb Polish kielbasa
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, pressed
- 2 cups chicken broth
- 1 (10 ounce) can mild 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.
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We really loved this dish. We used mild Italian sausage and pepper jack cheese, because that's what we had on hand, but otherwise made as instructed. As we were putting it together, we had our doubts about there being enough liquid to cook the pasta, but it turned out great! I've added to my recipe box, and we'll be making this again.