- olive oil
- 1 lb sausage of your choice (uncooked or cooked, see note below)
- 1 small onion
- a few cloves garlic
- 2 c. chicken broth
- 1 15 oz. can diced tomatoes (w/diced chiles if you’d like)
- 1/2 c. heavy cream
- 8 oz. pasta (see my note below)
- salt and pepper
- 1 c. shredded Monterey Jack cheese (or use Pepper Jack if you want it spicier)
- 2 green onions
First, a note on proportions. The proportions above are from the original recipe. However, the Good Enough Gourmet does not use 8 oz. of pasta, leaving half a box or bag sitting in the pantry forgotten about for the rest of eternity. Instead, I bought a 12 oz. bag of tricolor pasta at Trader Joe’s and increased the liquid (3 c. of broth or broth/water combination). The rest of the proportions stayed the same.
1) Preheat your oven to broil.
2) If you’re using pre-cooked sausage, slice it into rounds and brown it. If you’re using raw sausage, the easiest thing to do is to remove it from the casing and brown the meat.
3) Chop your onion and garlic and add them to the pan. Cook until soft.
4) Add broth, tomatoes, cream, pasta, salt and pepper. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes.
5) Remove from heat and stir in half the cheese. Sprinkle the other half on top of the pasta. Put in oven for about 5 minutes until the cheese is bubbly.
6) Top with chopped green onions.