Oh Mondays, you are so bittersweet. You are a beautiful blessing but also a pretty terrible reminder that I did zero laundry over the weekend and the dishes have piled up the sink because weekend are about having fun and forgetting your responsibilities… right? Well, having said that, this one pot meal is the perfect answer to any hectic night’s dinner. My Spicy Sausage Pasta is an easy and delicious dinner and is provides the EASIEST cleanup… y’all literally ONE POT!
Recently I was cooking this dish for dinner and my mom called me, when I explained it to her she kept telling me how delicious it sounded. R and I bought the ingredients a few days later and made dinner for a few of our favorites. (this will also explain the obvious pot and plate change!)
Remember not to add the garlic until the sausage is browning and the onions are translucent. You’ll only want to cook the garlic for about 30 seconds, it burns easily.
The SECOND meat hits the pan our baby Rex shows up looking for any dropped food. He knows how to perfectly give me those puppy dog eyes ♥
Do not drain the can of tomatoes, you’ll need as much juice as possible since you cook the pasta in this pan!
This is RAW pasta! No, it has not yet been boiled!
Yes, he was still waiting for some dropped food!D
Spicy Sausage Pasta
Feeds: 4 servings | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
- 2 TBSP olive oil
- 1/2 white onion (chopped)
- 1 package smoked sausage (sliced)
- 2 TBSP garlic (minced)
- 1 (10 oz) can diced tomatoes & green chilies
- 2 cups low sodium chicken broth
- 1/2 cup heavy whipping cream
- 2 cups pasta
- 1 (8 oz) block Monterrey Jack Cheese with Jalapenos (shredded)
- salt & pepper to taste
In a large, heavy-bottom pan heat the olive oil over medium heat until it is hot. Add the chopped onion and sliced smoked sausage to the olive oil and sauté the onions and sausage until everything starts browning, then stir in the minced garlic until fragrant, about 30 seconds. Once you begin to smell the garlic add the canned tomatoes, chicken broth, heavy whipping cream and pasta to your pan. Give everything a big stir and bring to a boil. Add salt and pepper to taste.
Cover, reduce heat and simmer for 10-12 minutes, long enough for the pasta to cook to al dente. Stir in 1/2 cup of the shredded Monterrey Jack Cheese. Remove your pan from heat and sprinkle the rest of the shredded Monterrey Jack Cheese over the top. Cover and let the dish set for 5 minutes.
Serve and enjoy!
I would love to see if you cook any of my recipes! Please post a picture on social media using #herehappyandhungry
Until next time,