Last night’s dinner was pretty awesome. For me, it seems like the meals that are the easiest and quickest, are the most fulfilling.
This…This is Spicy Turkey Sausage Pasta.
One comment on our instagram account (@poshmumsy) said, “Looks like Jesus had a hand in that pasta!” LOL…but seriously, it was everything!
It was a one skillet wonder, packed with flavor, accompanied by Texas Toast Garlic Bread, and, best of all, it took under an hour! This recipe is definitely going to be put into our dinner rotation. Even Aria and her picky palate enjoyed what we sold to her as “Macaroni.”
Here is the recipe below:
Spicy Turkey Sausage Pasta
1 Tablespoon Olive Oil
1 lb Butterball Turkey Smoked Sausage
1 ½ Cups Diced Onion
2 cloves Minced Garlic
2 Cups Organic Low-Sodium Chicken Broth
1 Can (10 oz) Ro-Tel Tomatoes and Green Chiles, Mild
½ Cup Heavy Cream
8oz (1 cup) Campanelle pasta
½ Teaspoon salt and pepper, each
1 Cup Monterrey Jack cheese, shredded
1/3 cup thinly sliced scallions
1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in ½ cup of the cheese. Top with remaining cheese and sprinkle with scallions. Broil in oven until cheese is melted, spotty brown, and bubbly.
Confession Moment: I dumped in the whole box of pasta instead of half of the box, so I added more cream (3/4 cups total) and chicken broth (2 1/2 cups total) to make it saucier. I think I will stick with that modification from here on. It made A LOT of food. Full Dinner Plates for all of us, and lunch for today. Hello, money-saving meals! 🙂 Also, if you really want it to be spicy, use the regular Ro-Tel instead of Mild.