February 6, 2013

Spicy Sausage Pasta

Clearly I am not a food photographer. Just imagine this is perfectly staged.
I had a "real" post scheduled for today but, after making dinner last night, I quickly determined that post could wait.

Because, y'all? This super easy and amazingly tasty recipe? It had to be shared ASAP!

Last week twitter was abuzz about some spicy sausage pasta goodness. After a quick text chat with my sweet friend Rachel, I had the recipe bookmarked and added it to our menu for this week. I've been overly excited about Tuesday night simply because I was making this dish for dinner.

Nothing says "I am a boring SAHM to two babies" quite like the level of my excitement. Over a meal I would be cooking.

But come on. Easy? Check. Something the entire family would like? Check.

YOU MAKE IT IN ONE POT? Be still my loathe cleaning the kitchen heart.

I was seriously anticipating this one pot wonder just as much as I would anticipate Thursday night's at Cheer's in college for penny pitcher night. No joke.

I'm official super lame.

Here's what you need:

Spicy Sausage Pasta
Source: Kevin and Amanda (I made a few changes, here is what I used/ did)

1 tbsp Olive Oil
1 package smoked turkey sausage (I'm partial to Hillshire Farms)
1 medium onion, diced
3 cloves garlic
2 cups low-sodium chicken broth
1 (10 oz) can Rotel (I used mild because Will is sensitive to spice but you can use any type of Rotel)
1/2 cup heavy cream
8 oz pasta (I used wheat pasta and will use a bigger pasta like penne next time)
salt, pepper, and Tony's to taste
1/2 cup Monterey Jack cheese
1/2 cup sharp Cheddar
1/3 cup thinly sliced scallions

In an oven safe skillet, heat olive oil until just smoking. Add sausage and onions, seasons with Tony's (creole seasoning), and cooked until lightly browned. Add garlic and cook until fragrant (about 1 minute).

Add broth, Rotel, cream, uncooked pasta, salt, and pepper. Stir to combine ingredients. Bring mixture to a boil, cover, reduce heat to medium low, and simmer until pasta is tender (about 13-15 minutes).

Remove skillet from heat, mix in 1/4 cup cheddar and 1/4 cup Monterey Jack cheeses. I'm not going to lie - I probably used way more cheese - cheese is a major weakness - second to wine. Top with remaining cheese and scallions.

Place skillet in the oven on broil until cheese is bubbly and browning.

Go add this to your menu now! It is seriously delicious!


Elizabeth said...

Yum! This sounds fabulous!

Party of Three Heads said...

This sounds delish! I'm giggling to myself when I read this.. I saw 1/4 of scallions.. me being the cook that I am.. I thought hmmm this must be an odd item.. never heard of it.. then i googled it, and saw that us southerners call them green onions.. hahah

Sara said...

This sounded so delicious I stopped for the ingredients on my way home. This will be making it's way into our monthly rotation. Everyone loved it. THANK you!

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