Happy Saturday! So as I always say I'm ALWAYS excited to share each and every recipe with you guys, but seriously, oh my goodness. This one. Talk about ridiculously delicious. This may honestly be one of my favorite things I've ever made. Yeah guys, it's THAT good. My husband and I loved it so much. I'm so excited we have a new pasta dish, and you will be too if you give it a try. So RUN, don't walk, to the store and get the stuff to make it PLEASE! Enjoy my friends :) PS - In case you didn't notice: ONE PAN. No excuses ;)
1 14 oz. Package Smoked Sausage
1 32 oz. Carton Chicken Broth (4 cups)
3/4 Cup Heavy Cream
12 oz. Box Farfalle (bowtie) Pasta, uncooked
1 Can Rotel (diced tomatoes & green chilies)
1 Medium Onion, diced (1 1/2 cups)
3 Garlic Gloves, minced
2 Tablespoons Butter
8 oz. (2 cups) Monterey Jack Cheese, finely shredded
Salt & Pepper, to taste
1 Teaspoon Dried Parsley, for garnish if desired
Cut your sausage into 1/2 inch thick pieces.
Melt your butter in a oven-safe pan on medium heat until melted and then add in your sausage and diced onions and cook until onions start to turn brown and turn slightly translucent. Add in your garlic and cook for about a minute, making sure to stir it around and not let it burn.
Add in your chicken broth, rotel (undrained), heavy cream and pasta. Stir to combine everything and season with salt & pepper. Bring to a boil, cover and let simmer on medium low heat until the pasta is cooked through, about 15-20 minutes. (check about halfway through to see how its doing, check for seasoning and give it a good stir)
Remove from heat and add half (1 cup) of the cheese and stir it into the pasta. Sprinkle the remaining cheese over the pasta, sprinkle with parsley and place in the oven under the broiler until the cheese is bubbly and golden.
* If you don't have a oven safe pan you can just let the heat from the pasta melt the final sprinkling of cheese on top, it just won't get browned.
* I used a cast iron skillet that is about 12 inches wide by 2 1/2 inches deep.