Description
This Spicy Sausage Pasta combines smoky sausage with a creamy, mildly spicy tomato sauce made with diced Ro-Tel tomatoes and green chiles. Penne pasta is cooked directly in the flavorful broth, then finished with Monterey Jack cheese and fresh scallions for a comforting and hearty meal perfect for weeknights.
Ingredients
Scale
For the Sausage and Sauce
- 1 tbsp olive oil
- 1 lb smoked sausage, sliced
- 1.5 cups diced onion
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the Pasta and Garnish
- 8 oz penne pasta
- 1 cup Monterey Jack cheese, shredded
- 1/3 cup thinly sliced scallions
Instructions
- Heat the oil and cook sausage: In a large skillet or pan over medium heat, warm 1 tablespoon of olive oil. Add 1 lb of sliced smoked sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage and set aside.
- Sauté onions and garlic: In the same pan, add diced onions (1.5 cups) and sauté until translucent and softened, about 4-5 minutes. Add minced garlic (2 cloves) and cook for an additional 1 minute until fragrant.
- Add broth, tomatoes, and pasta: Pour in 2 cups low-sodium chicken broth and the entire 10 oz can of Ro-Tel tomatoes and green chiles (mild). Stir to combine. Add 8 oz penne pasta directly into the liquid and bring to a boil.
- Simmer until pasta is tender: Reduce heat to medium-low and simmer, uncovered, stirring occasionally to prevent sticking, for about 12-15 minutes or until the pasta is fully cooked and most of the liquid has been absorbed.
- Stir in cream and seasoning: Return the cooked sausage to the pan. Pour in 1/2 cup heavy cream and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir well to combine and heat through for 2-3 minutes.
- Add cheese and melt: Sprinkle 1 cup shredded Monterey Jack cheese over the pasta mixture. Cover the pan and let sit off the heat for 3-5 minutes to allow the cheese to melt.
- Garnish and serve: Sprinkle thinly sliced scallions (1/3 cup) over the top just before serving for a fresh, mild onion flavor and added color.
Notes
- You can substitute smoked sausage with spicy or sweet Italian sausage depending on your preferred heat level.
- If you prefer a thicker sauce, cook the pasta a bit longer to allow more liquid to evaporate.
- For a lighter option, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
- Adding extra vegetables like bell peppers or spinach can increase the nutritional value and add color.
- This dish reheats well and tastes great the next day.
