Sunday, January 13, 2013

Spicy Sausage Pasta...

Well, I found this recipe on one of my recent (and incredibly brief) visits to Pinterest.  The picture looked beautiful, and I gotta say, I'm a sucker for beautiful food.  I can't help but think my blog would probably be more popular if I bothered to learn anything about food photography, but hey...I'm busy...maybe someday when I retire...when I'm 105 or so.  So yeah, don't hold your breath for that :)  Anyway, the original recipe can be found at kevin {&} amanda.  I adjusted to get a little more out of it, because as a general rule, I like to get 6-8 servings out of a meal for the month, and the original only made 4.  Plus the original called for a pound of sausage in 4 servings...I like smoked sausage, but yeow...that's a lot.  So, there were a few adjustments.  The recipe as I made it is as follows:

Spicy Sausage Pasta
8 servings - 412 calories

1 T. olive oil
1 package smoked sausage
1 med. onion, diced
2 cloves garlic, minced
2 c. chicken broth
1- 10oz. can Rotel (Tomatoes and Green Chiles - Mild)
1/2 c. heavy cream
1 lb. pasta (I used Penne)
1 c. shredded Colby Jack cheese
1/3 c. diced green onions

Saute sausage and onions on medium high for 4-6 minutes until onions begin to soften.  Add garlic and saute an additional 30 seconds or so till it gets fragrant.  Add broth, tomatoes, cream, and pasta and bring to a boil.  Turn down to low/med. low and simmer for an additional 15 minutes until pasta is cooked through.  Add cheese and green onions and stir as cheese melts.  And that's it...voila!

I'm serving mine with a crescent roll for a total of 512 calories.  Also, I forgot to take a picture of the portioned out servings before I ate one for lunch (whoops!), so no pic for that...sorry!  You get the idea :)


  1. It LOOKS deelish; how was it? You have a knack for picking out the good recipes you find; I've made several of your recipes and they are always a hit!

    1. Thanks Valerie :) And it's really good...definitely a keeper. I've never used Rotel before (because apparently, I live under a rock), and it really adds a ton of flavor. Yum!