Spicy Sausage Rotini

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Happy Wednesday everyone! I made this dish last week, and I already want to make it again! It was perfect to warm us up from the frigid cold. This dish is full of flavor from the sausage and creamy, with a hint of heat added to it. It could even be made ahead of time and put the refrigerator and heated up later. Even better, it can all be made in one pan! It’s the little pleasures in life.

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So make to make this spicy sausage pasta, start by slicing some sausage. I used a smoked turkey sausage, but I’ve also used Johnsonville three cheese and pepper chicken sausage, but I couldn’t find it at the grocery this time. But if you want to use regular smoked or a spicy sausage, all those would work perfectly. Throw the sausage in an oven safe skillet with a little olive oil and saute until browned. Add in some diced onion, and cook until tender, and add some minced garlic and cook for another minute.

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Next, put in some rotini, chicken broth, diced tomatoes with green chiles, and some milk. Stir to combine. If you’re feeling up to it, you could substitute the milk for some cream, for a little extra decadence. Season the dish with a little oregano, salt and pepper. Bring the skillet to a boil, then cover the skillet and reduce the heat, letting it simmer for 15 minutes.

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After 15 minutes stir in a handful of Monterey Jack Cheese, and top with remaining cheese. Put the skillet under the broiler for about 3 minutes, or until the cheese is melted and bubbly. Enjoy!

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Spicy Sausage Rotini

Ingredients:

  • 16 oz. smoked turkey sausage, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 12 oz Rotini
  • 1 10oz can Diced tomatoes with chopped green chiles
  • 2 1/2 cups chicken broth
  • 3/4 cup milk or cream
  • 1 tsp dried oregano
  • salt and pepper
  • 1 1/2 cups Monterey Jack Cheese, shredded

Directions:

In a oven-safe skillet, over medium-high heat, saute sausage until browned. Add in diced onion, and saute until tender, add garlic and cook for an additional minute. Add in pasta, diced tomatoes with chiles, chicken broth and milk. Bring to boil, then reduce heat and cover. Simmer for 15 minutes. Add in a half cup of cheese and stir to combine. Sprinkle remaining cheese on top. But skillet under the broiler for about 3 minutes, or until the cheese is melted and bubbly. Enjoy!!

 

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