Spicy Sausage Pasta

This is a skillet meal that is super fast to whip together and will likely please the most picky of eaters. It is very similar to the Smoked Sausage Skillet Pasta that I have also posted. Minus the spinach in the smoked sausage version it is basically the same dish. What can I say, I guess I liked it. You can use any pasta you like, but I used Campanelle pasta just because it looks fun. I found this dish to be a little runny but that was likely because I used a bigger can and didn't drain the tomatoes before adding them. You could play around with it to see if draining would help. All in all, a good weeknight dinner for hungry tummies.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

INGREDIENTS:
1 tbsp olive oil
1 lb smoked sausage
1 1/2 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can diced tomatoes with green chiles (mild, but its up to you)
1/2 cup heavy cream
8oz Campanelle pasta
1/2 tsp salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

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, covet 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.