I found the recipe for Spicy Sausage Pasta on the blog, Kevin & Amanda. Loved this dish. One pan to wash. Perfect for a Friday night. The spice level was not too much. The sauce was delicious. I used some of the homemade Chicken broth that I had in the freezer. And I used Al Fresco Chicken Sausage, with Roasted Pepper and Asiago.
1 tbsp olive oil
1 lb smoked sausage
2 cloves garlic, minced
1.5 cups diced onion
2 cups low-sodium chicken broth
1 (10 can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz Campanelle pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions
1. 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.
2. 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.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.
And 23 years ago tonight was our wedding rehearsal dinner. It was held at the Guilford Tavern, which sadly is no longer open. Today I received 2 dozen roses from Chris.