I am a huge fan of quick and easy one pot meals. I’m talking start to finish all in one pot in under 30 minutes. This dish fits into this category and it is fabulous, folks. It’s fabuuuulous!
When I came across the recipe over at Kevin and Amanda’s I noticed that most of the ingredients are items that I regularly stock in my pantry. This makes it one of those last minute, throw it together, busy weeknight meals that I can’t get enough of. I made a few modifications to suit our taste and we loved the result so much that I had to share.
I have more in common with Kevin and Amanda than our love of pasta and sausage. They have a couple of these black and white gremlins in their house as well. In case you haven’t been formally introduced yet, this is Bruno. He appears from time to time in my posts, especially when mango is involved. He’s a freak for mango.
The most important consideration when making this dish is your choice of sausage. As it cooks, the flavor of the sausage will cook into and become a major component to the flavor of the sauce. I used this Aidell’s Bacon, Mushroom, & Swiss Cheese Smoked Chicken Sausage. I mentioned this delicious sausage last week when I shared my most recent Costco finds. Any fully cooked, flavorful smoked sausage that you like will work perfectly.
Drizzle a little olive oil into a deep, oven-proof skillet and place it over medium-high heat. Add the chopped sausage and onions.
Cook and stir for about five minutes till lightly browned. Add the minced garlic and cook for another minute or two.
Time to add the chicken broth, diced tomatoes, uncooked penne, salt, pepper, and crushed red pepper. The crushed red pepper is going to add a nice element of heat to the tomato cream sauce but you can adjust the amount to suit your taste. I use 1/2 teaspoon which gives it a nice kick. If I was cooking for little ones, I’d bring this down to 1/4 teaspoon or even less.
Bring the mixture to a nice simmer then reduce the heat to low, cover the skillet and let it cook for about 15 minutes, or until the pasta is tender.
Add the half and half or heavy cream and cook for a minute or two, just to warm it through. Remove the pan from the heat and stir in about 1/2 cup Monterey Jack cheese, then sprinkle the remaining cheese and the chopped green onions over the top.
Transfer the skillet to your oven set to BROIL. Watch it closely and remove from the oven as soon as the cheese is melted and bubbly.
Quickly cook up a vegetable side or throw together a salad and you have a family pleasing dinner on the table in about 30 minutes.
Put this one on your menu and have a fantastic week!
If you are a fan of one pot meals, here are a couple more you might want to check out:
Skillet Sausage Pasta
- 1 tablespoon olive oil
- 1 pound fully cooked smoked sausage in your flavor of choice
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes
- 8 ounces (approximately 2-1/2 cups) uncooked, dry penne pasta
- 1/2 teaspoon crushed red pepper, or to taste
- 1/2 teaspoon salt and pepper, each
- 1/2 cup half and half or heavy cream
- 1 cup Monterey Jack cheese, shredded
- 1/3 cup thinly sliced green onions
Add olive oil to a deep, oven-safe skillet over medium-high heat. Add sausage and onions and cook until lightly browned, about 4 or 5 minutes. Add garlic and cook for a minute or two until fragrant.
Add broth, tomatoes, pasta, crushed red pepper, salt and pepper and stir to combine. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes. Stir in half and half or heavy cream and simmer for another minute or two until warmed through.
Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with green onions. Set your oven to broil and place skillet in oven for just a couple of minutes until cheese is melted and bubbly.
Adapted from Kevin and Amanda