Usually, I start out following a recipe, then end up putting my own spin on things, depending on what ingredients I have on hand. As long as it turns out and Loren likes it, we're all good. I normally stay within my familiar comfort zone when it comes to cooking, but this year I want to branch out and try at least one new recipe a week. Think of it as a Pinterest success/fail series.
Today's post is dedicated to this oh-so-easy-and-cheesy deliciousness that I made tonight.
1 Tbsp olive oil
1 lb Smoked Sausage, sliced
1 cup diced onion
1 Tbsp minced garlic
2 cups Chicken Broth
1 (10 oz) can diced tomatoes
1/2 cup milk or heavy cream
8 oz dry pasta (any small pasta works)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
1 cup shredded Cheddar-Jack cheese
Add olive oil to a 4-5 quart saute pan over medium high heat. Add onions, garlic and sausage and cook until lightly browned.
Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender.
Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt.
Makes 4 servings.