Sausage Pasta Skillet {recipe}

The grown-ups version of hot dogs in mac & cheese.  But about 10x more delicious and flavorful.  This recipe is super simple, only taking a max. of about 30 minutes from start to finish, and using only ONE pan.  Less dirty dishes?  Yes, please.

This is one of my husbands favorites.. he'll even eat the left overs the next day!  I like to use the mild Rotel because I found the original is a little too spicy for me (and my daughter).  But if you like it spicy, go for it!  Even a pinch of red pepper flakes would up the spiciness of this dish.  This is a very versatile dish.. you could even add in some veggies if you'd like (broccoli would be good!).

Spicy Sausage Pasta Skillet 
via Plain Chicken

• 1 tbsp olive oil
• 14 oz smoked sausage, sliced into 1/4" rounds
• 1 cup onion, diced
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (10 oz) can rotel (I prefer mild, but if you want more spice use the original)
• 1/2 cup heavy cream
• 8 oz whole grain penne (or whatever noodle you prefer, I've also used bowtie)
• Pepper, to taste
• 1 1/4 cup shredded Monterey Jack cheese
• thinly sliced scallions, for garnish

 
Heat oil over medium-high heat in an oven safe skillet until hot.  Add the sausage and onion and cook until lightly browned, 4-5 minutes.  Add in the garlic and cook until fragrant, 30 seconds.

Add the broth, rotel, heavy cream, uncooked pasta, and pepper.  Stir well.  Bring to a boil, then cover and reduce heat to medium-low.  Simmer until the pasta is tender, 15 minutes.  Stir once or twice while cooking.  Preheat the broiler while pasta is cooking.

Remove the skillet from the heat, stir in 1 cup of the cheese. Taste, and add salt as needed. Top with the scallions and remaining cheese.  Broil until the cheese is melted and lightly browned - about 3 minutes.

Tastes great as leftovers the next day, too.. if you have any.  ;)