Monday, April 16, 2012
Smoked Sausage Pasta
There are some recipes on my Pinterest Food board that I've had bookmarked for so long that I wonder if I'll ever make them...and then there are those that I come across and make nearly immediately, like this Spicy Sausage Pasta courtesy of Kevin and Amanda (with a few adjustments on my end).
I was so intrigued by using smoked sausage with pasta instead of the traditional beef or Italian sausage. But what really sucked me in was the fact that you threw the pasta into the mix without cooking it first. How much do I love recipes like that? I know, it's such a simple thing, but eliminating just that one step is so very attractive to me.
When I took my first bite, right out of the pan, my first thought was, "Eh. There's really not much to this." Then, the heat from the Rotel kicked in at the back of my throat. When I went back about 10 minutes later to make my plate, the sauce had thickened up and it had become a dish with a lot of flavor.
1 package smoked sausage
1/2 cup heavy cream
2 cups chicken stock
1 can Rotel
8 ounces penne pasta
1 cup mozzarella cheese
Slice sausage and saute in large skillet in olive oil over medium-high heat until brown. Add cream, stock, Rotel (undrained), and pasta (uncooked) and bring to a boil. Cover and cook on medium-low heat for 15 minutes. Add cheese and stir until melted. Let sit off heat for 10 minutes to thicken.