2 cloves garlic, minced (I omitted this because of my sausage)
2 cups low-sodium chicken broth
1 (10 oz) can diced tomatoes
½ cup heavy cream (I was out of heavy cream so used 1/4 cup of sour cream)
8 oz penne pasta
½ teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
⅓ cup thinly sliced scallions
Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
Remove skillet from heat and stir in ½ cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.
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