I made a new dinner tonight (thank you, Pinterest), and it was an overwhelming hit for all. Don't let the word "spicy" get ya. You can easily adjust how spicy "spicy" is for you. I'm am not a spice girl (Go ahead, sing a chorus of "Tell me what you want, what you really really want...") but I loved this pasta.
And it is entirely made in one skillet (much like its cousin, the Pizzookie). You'll dirty a cutting board, a knife, a measuring cup, a spoon and...that's it. LOVE dinners like that.
Spicy Sausage Pasta
1 TBSP olive oil
1 (14 oz) package Adele's Chicken and Apple Sausage, sliced (or any sausage, add a hot/spicy sausage for more kick)
1 cup chopped onion
1 clove chopped garlic
8 oz. penne pasta
1 (10 oz) can petite-diced tomatoes with green chiles (use the hot version of Rotel if you want to kick up the heat)
2 cups low-sodium chicken broth
1/2 cup heavy cream
1 1/2 cups shredded cheddar/jack cheese (or use pepper jack for more spice)
In a large, oven-proof skillet, heat the olive oil. Add sliced sausages and saute until slightly browning, about 3-4 minutes. Add onion and continue to cook for 2-3 more minutes. Add garlic about another minute. Add tomatoes with juices, chicken broth, and heavy cream; stir to combine. Mix in pasta and heat just until boiling. Stir well, reduce heat to medium low and cover skillet. Cook for 15 minutes, stirring a couple times during cooking.
After 15 minutes, stir in 1 cup of the cheese and mix well. Top with the additional 1/2 cup cheese.
Place skillet under broiler and broil until cheese gets all bubbly and lightly browned.
Super flavor-filled and yummy!!