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Spicy Pasta Bake With Sausage Recipe

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This recipe for Spicy Pasta Bake With Sausage is from The Great Angelette Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb chorizo sausage or sweet Italian sausage, halved lengthwise and sliced thin (see note)
1 onion, chopped fine
4 garlic cloves, minced
3 cups low-sodium chicken broth
1 10 oz can mild Rotel tomatoes
1/2 cup heavy cream
12 oz penne
Salt and pepper
2 cups shredded Monterey Jack cheese (or if you like it really spicy, pepper jack)
4 scallions, sliced thin
Directions:
Directions:
Cook chorizo and onion in a large oven-proof skillet, over medium-high heat until browned about 8 minutes. Add garlic, cook until fragrant, drain excess fat.

Stir in broth, tomatoes, cream, pasta, 1/2 tsp salt and 1/2 tsp pepper, bring to a boil. Cover, reduce heat to medium-low. Simmer, stirring frequently, until pasta is tender, about 15 minutes.

While pasta cooks, begin to heat the broiler with a rack in the upper-middle position. When pasta is done, take off heat and stir in1/2 cup cheese. Top with remaining cheese and broil until cheese is melted and spotty brown, about 3 minutes. Top with scallions and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is sort of homemade hamburger (sausage) helper. The recipe originally called for chorizo. That sausage plus the Rotel makes it a little too spicy for my palate. I would recommend sweet or hot Italian sausage or perhaps best would be 1/2 chorizo and 1/2 sweet Italian sausage. Also you could try substituting regular diced tomatoes for the Rotel. This does NOT have a Mexican flavor, just spicy.

 

 

 

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