A Yummy Recipe

SPICY PASTA BAKE WITH SAUSAGE

1 pound chorizo sausage, halved lengthwise and sliced thin
1 onion, chopped fine
4 garlic cloves, minced
3 cups low sodium chicken broth
1 (10oz) can Ro-Tel tomatoes
1/2 cup heavy cream
12 ounces penne pasta
salt and pepper
2 cups shredded pepper jack cheese
4 scallions, sliced thin

1. Adjust oven rack to upper middle position and heat broiler. Cook chorizo and onion in oven safe skillet over medium high heat until lightly browned, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Stir in broth, tomatoes, cream, pasta, 1/2 teaspoon salt and 1/2 teaspoon pepper and bring to a boil. Cover pan and reduce heat to medium low. Simmer, stirring frequently, until pasta is tender, about 15 minutes.

3. Off heat, uncover pan and stir in 1/2 cup cheese. Top with remaining cheese and broil until cheese is melted and spotty brown, about 3 minutes. Sprinkle with scallions. Serve.

A few things I changed: I only used half the amount of sausages called for, and I just used hot Italian sausages because I couldn’t find chorizo at our grocery store. I also added the whole box of pasta (1 lb.) rather than just 12 oz. to make it stretch farther. And I left out the onions (Jim's not crazy about them) and scallions. The first time I made it, I used a can of diced tomatoes with Italian herbs because I already had them on hand. Last night I used a can of diced tomatoes with green chilies (store brand; cheaper than Ro-Tel). It was definitely spicier the second time, but both times were good.

My sister-in-law Joanne shared this recipe with me a couple weeks ago and it’s so yummy!! It’s originally from the Feb/March 2008 issue of Cook’s Country magazine. I served it with homemade hot dog buns which I turned into breadsticks by brushing them with butter and sprinkling with garlic salt. :) Enjoy!!