I’m always searching for new, easy weeknight dinners. We love kielbasa and smoked sausage with pasta, so I had to try this recipe. I adjusted it to add more heat because the original sounded milder than we like. The result is delicious—think spicy mac and cheese with sausage. Enjoy!
Spicy Sausage Pasta
Created by Amber Brady
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Yields6 Servings
Ingredients
- 1 Tbsp olive oil
- 1 lb smoked sausage
- 1 ½ cups diced onion (about 1 medium onion)
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 (14.5oz) can diced tomatoes
- 1 (4oz) can diced green chiles
- ½ cup (2%) milk
- 6-8 oz whole wheat penne pasta
- ½ tsp salt
- ½ tsp pepper
- 1 tsp Cajun seasoning
- 1 ½ cups pepper jack cheese, shredded
- ½ cup thinly sliced green onions
Instructions
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Heat olive oil in an oven-safe skillet over medium-high until shimmering. Add the smoked sausage (sliced) and diced onion. Cook, stirring occasionally, until the onions begin to brown and the sausage develops some color, about 5 minutes. Add the minced garlic and cook another minute until fragrant.
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Pour in the chicken broth, diced tomatoes, diced green chiles, milk, and the penne. Stir, bring to a boil, then cover and reduce heat to medium-low. Simmer until the pasta is tender and most of the liquid is absorbed, about 15 minutes. Stir occasionally to prevent sticking.
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Remove the skillet from the heat and stir in 1 cup of the shredded pepper jack and half of the sliced green onions. If your skillet isn’t oven-safe, transfer the mixture to a 13×9″ baking dish. Top with the remaining ½ cup of cheese and the rest of the green onions. Broil briefly until the cheese melts and begins to brown.
Notes
You can substitute the diced tomatoes and green chiles with one can of Ro*Tel if you prefer.
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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