I saw this on Pinterest (it took me to the Plain Chicken site) and thought I would like to try it. It looked easy and it looked good. Well, it turned out great!! It was a little spicy but spicy is suppose to rev up your metabolism - right? So that is good!
It's done in a skillet - no transferring to another pot or bowl (less to wash). I did modify it a little. I used 1 cup of heavy cream because I might have put too much penne pasta in and the pasta seemed to absorb the cream. I could only find the Rotel tomatoes with chili peppers. So I used them. I also used one of those frying pans that everything slips out of (advertised on TV) and it can be placed in the oven. Anyway, my husband and I just loved it! I will be making this dish again!
Spicy Sausage Skillet
adapted from KevinAndAmanda.com
(Printable Recipe)
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.
It's done in a skillet - no transferring to another pot or bowl (less to wash). I did modify it a little. I used 1 cup of heavy cream because I might have put too much penne pasta in and the pasta seemed to absorb the cream. I could only find the Rotel tomatoes with chili peppers. So I used them. I also used one of those frying pans that everything slips out of (advertised on TV) and it can be placed in the oven. Anyway, my husband and I just loved it! I will be making this dish again!
Spicy Sausage Skillet
adapted from KevinAndAmanda.com
(Printable Recipe)
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.
No comments:
Post a Comment