Sorry, I know that’s a tongue twister! This recipe is similar to another one I have on here (Creamy Sausage Pasta) however this one has spinach added to it, yum! I also didn’t use as much heavy cream this time around. You can certainly get away with not using it, but I did personally miss it. If you haven’t tried out my first version of this, then you probably wouldn’t even notice, but since I’ve been to the “dark side” I know what it’s lacking! 😉 I promise you, you cannot go wrong with either recipe though, they are both a favorite around here! Think of this recipe as hot dogs and macaroni and cheese classed up! It’s SO scrumptious! My toddler even loves it, and that’s saying something! 😉
– 16 oz. smoked sausage, cut into 1-inch slices
– 1/2 large onion, diced
– 1 can (14.5 oz). Rotel, mild
– 2 cups chicken broth
– 2 tbsp. heavy cream
– 8 oz. uncooked pasta, any pasta will work
– 3 cups fresh spinach
– 1 cup shredded cheddar cheese
Begin by sautéing your sliced sausage rounds until they are nicely browned on both sides. Remove to a paper towel lined plate. Drain off the excess grease and return to the pan. Add in the onion and cook until the onion has softened.
To the skillet, add the Rotel, chicken broth, and the heavy cream. Stir to combine, and dissolve any browned bits off the bottom of the skillet.
Next, add the uncooked pasta, submerging it as best as you can under the liquid. Bring the mixture to a boil, once boiling reduce the heat to simmer and cover with a lid. Simmer for about 10 minutes, the pasta should be tender at this point.
Stir in the fresh spinach, one cup at a time. You want to make sure the spinach is wilted before adding more, because it will overcrowd the pan if not.
Sprinkle on the shredded cheese and place the lid back on the skillet, so it melts the cheese.
Now, go and enjoy your grown up “hot dogs and Mac and cheese”! 😉