Cheese. Sausage. Pasta. All in one pot. Ingredients I usually have on hand at all times. Easy weeknight meal with no prep whatsoever. Yeah… we eat this quite a bit. Good thing it’s delicious 😉 This is also a flexible recipe. I’ve used all shapes and kinds of pasta from farfalle to rotini to whole grain pasta-it all works. Out of shredded Cheddar-Jack cheese? No problem! Use whatever shredded cheese you happen to have on hand. I adapted my recipe from one I found from RiverBender.com. You can check out the original here!
- 1 Tbsp olive oil
- 1 lb Smoked Turkey Sausage, sliced
- 1 cup frozen diced onion (fresh is fine, too-I use frozen to save time)
- 1 Tbsp minced garlic (about two fresh cloves)
- 1 (14.5 oz) can Chicken Broth
- 1 (14.5 oz) can diced tomatoes
- 1/2 cup milk or heavy cream
- 8 oz dry pasta (any small pasta will do)
- 1/2 teaspoon salt and pepper, each
- 1 cup shredded Cheddar-Jack cheese
- 1/3 cup chopped scallions, for garnish
1. Add olive oil to a 4-5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.
2. Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender.
3. Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve.
I typically use a lot more cheese than a cup, because… cheese! This is a recipe everyone loves. You can customize it to your taste by using your pasta and cheese of choice, omitting chopped scallions or using green onion, and the list goes on. I hope you enjoy this one!