Spicy Sausage Pasta
This spicy sausage pasta cooks in one pot and it's ready in no time!
Servings: 4
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound (454 g) smoked sausage
- ½ large onion chopped
- 2 cloves of garlic minced
- 2 cups (473 ml) low-sodium chicken broth
- 10 ounce (284 g) can of tomatoes and green chilies
- ½ cup (118 ml) heavy cream
- 10 ounce (284 g) wagon wheel pasta
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup (113 g) Monterey Jack cheese shredded
- Scallions thinly sliced, for garnish
Instructions
- In an oven safe pot (such as a Le Creuset dutch oven) or skillet, add olive oil and heat to medium high heat. Add the sausage and onions and cook until brown and soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.1 tablespoon olive oil, 1 pound smoked sausage, 1/2 large onion, 2 cloves of garlic
- Add the chicken broth, can of tomatoes and green chilies, heavy cream, pasta, salt, and pepper. Stir to combine and bring the mixture to a boil. Reduce heat to medium low heat, cover and let simmer until pasta is cooked through, about 12-15 minutes, depending on what type of pasta you're using.2 cups low-sodium chicken broth, 10 ounce can of tomatoes and green chilies, 1/2 cup heavy cream, 10 ounce wagon wheel pasta, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Remove pot/skillet from heat and add 1/2 cup of cheese. Stir to combine then top with the remaining 1/2 cup of cheese. Broil in the oven until the top of the cheese is melted and bubbly.1 cup Monterey Jack cheese
- Serve immediately and garnish with scallions. Store in an airtight container in the refrigerator for up to 5 days.Scallions
Nutrition
Serving: 1 Serving | Calories: 845 kcal | Carbohydrates: 63 g | Protein: 27 g | Fat: 52 g | Fiber: 4 g | Sugar: 4 g
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