Pasta picante con salchicha, tomate Ro-Tel y Monterey Jack

Ingredientes

• 1 lb smoked sausage, sliced
• 1/2 cup heavy cream
• 1 cup Monterey Jack cheese, shredded
• 1.5 cups diced onion
• 2 cloves garlic, minced
• 1/3 cup thinly sliced scallions
• 1 tbsp olive oil
• 2 cups low-sodium chicken broth
• 1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
• 8 oz penne pasta
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preparación

1. 1

   Prepare the Sausage: Heat olive oil in a large skillet over medium heat. Add the smoked sausage slices and cook until they are browned and heated through, about 5-7 minutes.

2. 2

   Sauté Aromatics: Add diced onion and minced garlic to the skillet with the sausage. Cook until the onion becomes translucent and fragrant, about 4-5 minutes.

3. 3

   Add Liquids and Tomatoes: Pour in the low-sodium chicken broth and the can of Ro-Tel tomatoes with green chiles. Stir to combine all the ingredients.

4. 4

   Simmer Pasta: Bring the mixture to a gentle boil, then add the penne pasta. Reduce heat to medium-low and let it cook, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed, about 12-15 minutes.

5. 5

   Finish with Cream and Seasoning: Stir in the heavy cream, salt, and pepper. Cook for an additional 2-3 minutes until the sauce is creamy and heated through.

6. 6

   Add Cheese and Garnish: Remove the skillet from heat, sprinkle the shredded Monterey Jack cheese on top, and cover to let it melt. Garnish with thinly sliced scallions before serving.