Yields: 4-6 servings
Prep time: 10 minutes
Cook time: 20-25 minutes
Ingredients
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage (or your favorite kind), casing removed
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (10 ounce) can Rotel (diced tomatoes and green chilies), use mild or hot based on preference
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 12 ounces pasta (penne, rotini, or similar short pasta works great)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley (optional)
Instructions
1. Brown the sausage and veggies: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned (about 5 minutes). Add the onion and cook until softened (about 3 minutes). Stir in the garlic and cook until fragrant, about 30 seconds more.
2. Make the sauce: Add the crushed tomatoes, Rotel, chicken broth, heavy cream, salt, and pepper to the skillet. Stir to combine and bring to a simmer.
3. Cook the pasta: Add the pasta to the sauce and stir well to coat. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the pasta is cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
4. Melt the cheese: Remove the skillet from the heat. Stir in half of the mozzarella cheese until melted. Top with the remaining mozzarella.
5. Broil (optional): For a bubbly, golden topping, place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and slightly browned.
6. Garnish and serve: Sprinkle with chopped parsley (if using) and serve immediately.
Tips
Customize the spice level: Choose your sausage based on your heat preference and adjust the type of Rotel accordingly.
Add-ins: Stir in a handful of spinach at the end for extra greens. Other vegetables like bell peppers or mushrooms would also be delicious.
Make it creamy: For an extra creamy sauce, add a few tablespoons of cream cheese or a dollop of ricotta along with the mozzarella.
Gluten-free: Use your favorite gluten-free pasta.
