All the ingredients!
Put the olive oil, chorizo, onions, and garlic in a pan.
The chorizo gets a little greasy, but it mixed in well later. :)
Add the broth, tomatoes (not drained), cream, pasta (uncooked), salt, and pepper. Simmer for about 15 minutes.
After it simmers, add half of the cheese (1/2 cup) and stir it all up!
This is what it looks like once the cheese is stirred in.
Sprinkle the remaining cheese on top and add the scallions. Broil for 3 minutes.
Right out of the oven. Amazing!! Looks even better than I thought!
My plate of food! :)
INGREDIENTS
- 1 tbsp. olive oil
- 1 lb. Smoked Sausage (The original blogger used turkey sausage, but I used Smith Bros. chorizo, which I think was a fantastic addition because I like a little extra spice.)
- 1.5 cups diced onions (Thanks to this blogger, I now know that you can buy frozen diced onions. I have always diced them myself, which I may continue to do, but for now, this was a fantastic way to save time, and tears!;)
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth (I used chicken stock because I had some open already.)
- 1 (10 oz) can Ro-Tel tomatoes and green chiles (The recipe called for mild, but I used original, which I believe is a bit spicier. Again, I like spice!)
- 1/2 cup heavy cream
- 8 oz. uncooked penne pasta (I used bow-tie because I had it, and I think that's better than penne for this recipe!)
- 1/2 tsp. salt and pepper, each
- 1 cup Monterrey Jack Cheese, shredded (I used Mozzarella because I had it.)
- 1/3 cup thinly sliced scallions
(Sorry to distract you with all my comments, but I always just
like to share how I modify the recipe. I personally think my small
modifications, especially the chorizo, made this even better than the
original recipe!)
DIRECTIONS
- 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 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.
**The original blog
says it makes 4 servings, but based on how much is still left in my
skillet after my one (and a half;) servings tonight, I think it's more
than that. I suppose I'm not the best judge because most people eat more
than me, but there's quite a bit there.
4 comments:
Looks wonderful! I will be trying it!!!! Thanks for the recipe!!!
Thank you! I really loved the meal and thought it heated up pretty well too! The cheese and the little bit of grease from the chorizo probably helped with that. ;) Hope you like it! If not, at least it's always fun to try something new, right?! :)
Looks so good Nae! Thanks for keeping up on the recipes! You should do the same for the bullet too! I need more veggie ideas! Iv'e also been doing really well at still using it! GREAT investment:):)
Thanks Casey! It makes me happy that people think these sound good and/or are willing to try them. I just like to share when I find something delicious! Sadly, I'm super boring with my blasts. Still stick to the same mixture for the most part. As a reminder, I typically use spinach, carrot, half a roma tomato, a banana, a few frozen strawberries, and OJ/water. I also add either flax seed or almonds. I'm not as adventurous with them as I should be. I think over the summer when I go to the farmer's markets, I'll be more likely to switch it up a bit. And yes, a really great investment. I'm so happy I have mine! I'll be making some guacamole again soon with mine. :)
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