Thursday, May 17, 2012
Spicy Sausage Casserole
1 Tbsp olive oil
1 Pound smoked turkey sausage
1/2 Large onion, diced
2 Cloves garlic, minced
2 Cups low-sodium chicken broth
1 (10oz) can Rotel
1/2 Cup milk
8 oz penne pasta, or small
Salt and pepper, to taste
1 Cup shredded Monterey Jack cheese
1/3 Cup scallions, thinly sliced
Slice smoked sausage, making slices 1/4 inch thick. Set aside.
Place a large, oven-safe skillet over medium heat. Add the olive oil, along with sausage and onions and cook until onions are translucent and sausage has begun to brown, about 4-5 minutes. Add garlic and cook until fragarent, an additional 30 seconds.
Add the tomatoes, chicken broth, rotel, and cream and stir to combine. Add the pasta and stir, season with salt and pepper and bring the mixture to a boil. Cover the pasta mixture and reduce to a simmer, medium-low heat. Allow mixture to simmer until pasta is tender, about 15 minutes.
Meanwhile, preheat broiler.
Remove skillet from heat and add half of the cheese, stir to melt. Top with remaining cheese and sprinkle with sliced scallions. Place pasta dish under broiler until cheese is melted, golden and bubbly. Serve.
Recipe source: America's Test Kitchen, The Best Simple Recipes via Kevin and Amanda