Rotel Pasta

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Ingredient :

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)

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Pepper, to taste

1 1/4 cup shredded Monterey Jack cheese

thinly sliced scallions, for garnish

Direction :

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. 😉

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