June is here! Can you believe it? Time is flying by these days. Baby D will be turning a year old next month. How did that happen? He’s looking more and more toddler than baby these days. It’s so exciting to see his wild child personality shining through more and more, but it’s also sad to see the little baby version of himself slowly fade away. Hopefully time can slow down a little so that we can make the most of the next couple months of summer.
Chalkboard Print from GarvinandCo
So…today I’m bringing out another Moore family favorite. This cheesy, spicy sausage pasta has become one of our quick go-to meals for those nights when we are exhausted after a day of work and baby chasing. This dish comes together super quickly in one pot (yay to minimal dishes!) and the heat from the Rotel combined with that Cheddar Jack goodness does wonders for curbing our Tex-Mex cravings. I really want to blame all of the Tex-Mex recipes on Summer somehow, but let’s face it, Tex-Mex always sounds good…year round.
- 1 tbsp olive oil
- 1 lb sausage (or desired amount)
- 2 cloves garlic, minced
- 1 tsp onion powder
- 2 cups low-sodium chicken broth
- 1 (10 oz) can Mild Ro-Tel tomatoes and green chiles, drained (trust me, it will still be spicy with the mild Rotel…and even hotter when you enjoy the leftovers the next day)
- ½ cup heavy cream
- 8-10 oz penne pasta
- ½ teaspoon salt and pepper, each
- 1 cup monterey jack & cheddar cheese blend, shredded
- Add olive oil to an oven-safe skillet or dutch oven over medium high heat.
- Add sausage and cook until lightly browned, about 4 minutes. Add garlic and onion powder. 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 ½ cup cheese. Top with remaining cheese.
Recipe adapted from: Kevin & Amanda