Spicy Sausage Pasta

The other day I came across a great recipe on Pinterest.  It sounded so good, but Craig doesn't eat meat, so I had to compromise. So here is my revision to the original post, I must say it was a little spicy for me, but really really good, and REALLY easy to make!

Spicy Sausage Pasta

1 tbsp olive oil

1 lb Field Roast chorizo sausage

1.5 cups diced onion

2 cloves garlic, minced

2 cups low-sodium chicken broth

1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild

1/2 cup heavy cream

8 oz penne pasta

1/2 teaspoon salt and pepper, each

1 cup Monterey Jack cheese, shredded

1/3 cup thinly sliced scallions

Avocado

Sour cream

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. Top each portion with sour cream and a few slices of avocado. 

Makes 4 servings.