Our pasta was super spicy. I sent Chicken Legs to the grocery store and he bought Hot Rotel. Let me tell you, Hot Rotel is super spicy! Fortunately, we both like spicy food! I decided to splurge on calories and used Conech Smoked Sausage. It had great flavor and smelled wonderful cooking. Feel free to substitute smoked turkey sausage if you want to cut down on the calories.
This makes a ton. We saved the leftovers for lunch. I poured a little chicken broth in the container so the pasta wouldn't dry out when we reheated it. It was just as good leftover.
adapted from KevinAndAmanda.com
- 1 Tbsp olive oil
- 1 lb smoked sausage, sliced into 1/4" slices
- 2 Tbsp dried minced onion flakes
- 1 tsp garlic powder
- 2 cups low-sodium chicken broth
- 1 (10 oz) can Rotel tomatoes
- 1/2 cup heavy cream
- 8 oz campanelle pasta (or penne)
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 cup Monterey Jack cheese, shredded
- 1/3 cup thinly sliced scallions
Heat olive oil over medium hight heat in a 12-inch oven safe skillet until hot. Add sausage and cook until lightly browned.
Add onion flakes, garlic powder, broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil. Reduce heat to low and cover skillet. Simmer for 15-20 minutes, until pasta is tender.
Remove skillet from heat and stir in half of the cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted and bubbly.