Smooth and spicy! This Southwest Sausage Pasta hits all the right notes. The heat from the peppers blends with the creamy Belfonte Heavy Whipping Cream to leave the perfect balance of smooth and spicy to please all your dinner guests.
1 lb smoked turkey sausage, sliced
1 medium onion, diced
3 garlic cloves, minced
2 cups chicken broth
1 cup Belfonte Heavy Whipping Cream
1 can Rotel, medium
1 box of mini penne pasta (16 oz)
2 cups Monterrey Jack cheese, shredded
In large skillet (heat safe or cast iron), brown the sausage. Add onions and cook until onions are translucent. Add garlic and cook for one minute for flavor. Pour in chicken broth, Belfonte Heavy Whipping Cream, Rotel and pasta. Bring to a boil. Cover, reduce heat and let simmer for 15 minutes. Add half of the cheese mixture and stir. Sprinkle the remaining cheese on top. Stick under the broiler to brown. Carefully remove from the oven and serve!