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. 😉