This is what I made for our dinner party the other night. I’m so happy I chose this dish, everyone loved it and was the perfect rustic dish for our little gathering 🙂 it was a tad bit spicy from the green chiles in it, but was not too spicy or overbearing. I paired it with a nIce green salad and some crusty garlic bread. Perfect winter, company, comfort food!
– 1 tbsp. olive oil
– 1 pound smoked sausage, the kind in the oval looking package, sliced into 1-inch round pieces
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1/2 cup heavy whipping cream
– 1 (10 ounce) can Ro-Tel tomatoes and green chiles, mild
– 8 ounces penne pasta, uncooked
– 1/2 tsp. salt
– 1/2 tsp. pepper
– 1 1/2 cups Monterey Jack or cheddar cheese, shredded
In a large sauté pan with a lid, add about 2 tbsp. of oil and let heat up. Once heated, add the sliced sausage and onions. Cook until the sausage is lightly browned and the onions are translucent. Add in the garlic and cook until fragrant, about a minute.
Next, add to the skillet, the chicken broth, cream, tomatoes, uncooked pasta, and salt and pepper. Give it a big stir, it will seem like a lot of liquid, but it will cook off, so don’t worry! Bring to a boil, cover skillet, and reduce heat to medium low. Simmer covered about 8-9 minutes, and then remove lid and let the liquid reduce down. There shouldn’t be much liquid left at all, just beautifully creamy pasta 🙂
Remove skillet from heat, and stir in 3/4 cup shredded cheese. Top with remaining cheese and place skillet in the oven. Broil until cheese is melty, spotty brown, and bubbly.