Breaking news!!!! And a second KILLER recipe this week!
I told you I had some of my best recipes ever to share with you over the next month or so, and I am so so so excited about it. And do you know how long it’s been since I had a breaking news recipe?! Almost a year. Craziness.
Anyway, you know this little news junkie doesn’t holler from the rooftops unless something is completely and totally worthy. This recipe is beyond worthy. It changed my life.
Well that’s a bit of an exaggeration but I want it for supper every single night, soo that’s something, right?
I’ve made it for friends and My Other Half and everyone is like “OMG that’s the best thing I’ve ever tasted!!!!” and I’m like I TOLD YOU!
So one of the things I’m currently obsessed with is anything made in just one pot. This, my friends, means less clean-up! Which makes me very happy since I often feel as though I spend my life doing dishes. Seriously. I clean and re-dirty the kitchen four times a day, especially on weekends. It’s exhausting.
Let’s talk about the flavour going on in this recipe – smoky and spicy (but not too much) and creamy and cheesy and gooey and TO DIE FOR.
Now, you’re probably wondering what the heck I mean when I say smoked sausage. This can be found in the deli section of the grocery store as it’s already cooked. I have bought it in links. Just ask the deli counter person for one pound of smoked sausage. Smoked means cooked so you’re safe using that lingo.
As for the diced tomatoes with green chilies, these are available in most grocery stores, but on the off chance you can’t find them, just use regular diced tomatoes and add 1/2 tsp of chili flakes. Same difference.
You can also use other types of pasta – tortiglioni, rigatoni, fusilli, farfalle, gemelli… whatever.
You will LOVE this recipe. It’s already a fact.
- 2 tbsps olive oil
- 1 lb smoked sausage (cooked), thinly sliced
- 1 onion, diced
- 2 tsp minced garlic
- 2 cups chicken stock
- 1 (10 oz) can diced tomatoes (with green chilies if possible)
- 1/2 cup cream
- 8 oz penne pasta
- Salt & pepper, to taste
- 1 cup shredded cheese
- 2 green onion, sliced
- Heat olive oil in an oven-safe skillet and fry sausage, garlic and onions until lightly browned. Add chicken stock, tomatoes, cream, pasta, salt and pepper. Stirring, bring to a boil and cover. Reduce heat and simmer until pasta is tender (15-20 minutes). Stir in half the cheese. Top with green onions and remaining cheese. Broil until cheese is golden and bubbly.