Ingredients
1 tablespoon olive oil
1 pound (16 oz) smoked sausage or kielbasa, sliced into rounds
1 medium white onion, diced
1 tablespoon minced garlic (fresh is best)
2 cups low-sodium chicken broth
1 can (10 oz) mild diced tomatoes and green chilies (e.g., Rotel), undrained
½ cup heavy cream
8 ounces uncooked penne pasta (about 2.5 cups)
1 cup shredded Cheddar or Monterey Jack cheese
½ teaspoon salt (adjust to taste)
½ teaspoon freshly ground black pepper
2 green onions (scallions), sliced for garnish
Instructions
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the sliced sausage and cook until browned and caramelized (about 4-5 minutes). Remove the sausage with a slotted spoon and set aside on a plate.
3. In the same pan, add the diced onion. Sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for just 30 seconds until fragrant.
4. Pour in the chicken broth, the can of undrained tomatoes, and the heavy cream. Stir to combine, scraping up any browned bits from the bottom of the pan.
5. Add the uncooked pasta and salt/pepper. Ensure the pasta is mostly submerged in the liquid.
6. Bring the mixture to a boil, then cover the pan with a lid and reduce heat to a simmer. Cook for 12-15 minutes, or until the pasta is tender.
7. Remove the pan from the heat. Stir in the shredded cheese and the cooked sausage until the cheese is melted and the sauce is creamy.
8. Garnish with sliced green onions and serve hot.
Notes
Spice Level: To make this spicy, use ‘Hot’ Rotel tomatoes or add a pinch of cayenne pepper/Cajun seasoning.
Pasta: Penne works best for holding the sauce, but rotini or bow ties are great substitutes.
Sauce Consistency: If the sauce is too thick after cooking, stir in a splash of extra broth or milk. If it’s too thin, let it sit uncovered for a few minutes; it thickens quickly as it cools.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American