Thank goodness for staple meals!
I love dishes that I can easily stock all the needed ingredients and whip out quickly for a weeknight meal. Especially meals that David is always on board with like paninis, stir fry, tomato soup with grilled cheese, or this spicy sausage pasta.
Ever since I first made this, David requests it often. I’ll ask him what he wants for supper and he’ll ask “Do we have stuff for that spicy pasta dish?” I love how happy he gets when I can tell him, “yup, we got it!”
Honestly, this dish is delicious. It’s not super spicy — the Rotel adds some zip but it combines well with the creamy, cheesy sauce and savory sausage. If you’re worried about the spiciness level, you can certainly get a milder version of Rotel.
I love love this pasta shape for this dish. It’s a twisty, lily shape that catches all the creamy sauce.
Sharp cheddar cheese gets melted into the dish and broiled on top.
FYI: I’m still a firm believer in shredding my own cheese. Freshly shredded cheese melts much better than the pre-shredded bags and tastes so so good. My only gripe is my cheese grater is a little hard to clean. Also I’m slightly paranoid that if I scrub it too hard, I’ll accidentally grate my fingers. Still, I risk it for the melty-cheesy goodness.
Use a large oven-safe skillet if you have it, but it works fine to cook in a large saucepan or pot and then transfer to a casserole dish for broiling.
Spicy Sausage Pasta
Lightly adapted from Kevin and Amanda
1 T olive oil
1 lb. polska kielbasa sausage, sliced
1 large yellow onion, diced
14.5 oz can lower sodium chicken broth
10 oz can Rotel, Original
1/2 cup heavy cream
1 tsp minced garlic
8 oz pasta (I like campanelle)
1/2 tsp each salt and pepper
1 cup sharp cheddar cheese, shredded
Heat olive oil over medium high heat in oven-safe skillet or large saucepan.
Add onions and sausage and cook until onions are soft and sausage is lightly browned, about 4 minutes. Add garlic and cook an additional 30 seconds, stirring constantly.
Add the chicken broth, Rotel, heavy cream, pasta, salt, and pepper and stir.
Bring to a boil then reduce heat to medium low and cover. Simmer for about 15 minutes, until pasta is tender.
Remove from heat and stir in 1/2 cup shredded cheese. If needed, transfer to casserole dish. Top with remaining cheese.
Broil until cheese is melted and bubbling.
Hope you try this favorite dish of ours!