Description
A flavorful and comforting one-pan meal featuring spicy smoked sausage simmered with campanelle pasta in a creamy tomato sauce, topped with melted Monterey Jack cheese and fresh scallions. Perfect for a quick and satisfying dinner.
Ingredients
Scale
Main Ingredients
- 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
- ½ cup heavy cream
- 8 oz campanelle pasta (or penne)
- ¼ tsp salt
- ½ tsp pepper
- 1 cup shredded Monterey Jack cheese
- â…“ cup thinly sliced scallions
Instructions
- Heat the oil and brown the sausage: Heat olive oil over medium-high heat in a 12-inch oven-safe skillet until hot. Add the sliced smoked sausage and cook until lightly browned, developing a nice sear and enhancing the flavor.
- Add seasonings, liquids, and pasta then simmer: Stir in dried minced onion flakes, garlic powder, low-sodium chicken broth, Rotel tomatoes, heavy cream, campanelle pasta, salt, and pepper. Mix everything well and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes until the pasta becomes tender and absorbs the flavors.
- Finish with cheese and scallions under the broiler: Remove the skillet from the stovetop heat. Stir in half of the shredded Monterey Jack cheese to incorporate creaminess throughout. Then top the surface with the remaining cheese and sprinkle thinly sliced scallions over the top. Place the skillet under the broiler until the cheese is melted, bubbly, and lightly golden.
Notes
- Use an oven-safe skillet to easily transition from stovetop to broiler.
- Rotel tomatoes add a subtle spicy kick; adjust according to your heat preference.
- If campanelle pasta is unavailable, penne or similar shaped pasta can be used.
- Monitor carefully under the broiler to prevent cheese from burning.
- For a dairy-free version, substitute heavy cream and cheese with plant-based alternatives.
