This recipe is as easy as 1, 2, 3! Not only is it crazy easy, it takes no time to whip up and is all done in 1 skillet! When I first considering trying this recipe I wasn’t too excited about it, but I was pleasantly surprised. It’s so much tastier than it looks and the name implies.
I’ve made it twice in two weeks (and usually I don’t repeat recipes nearly as often). I actually used smoked venison (thanks Gramps for all the venison!), and it was perfect. But any type of sausage will do just fine.
Spicy Sausage Pasta Skillet
- 1 teaspoon olive oil
- 12oz smoked turkey sausage, sliced
- 1 small yellow onion, diced
- 2 cups mushrooms, chopped
- 4 garlic cloves, minced
- 2 1/3 cups chicken broth
- 1 can Rotel (diced tomatoes and green chilies)
- 1/2 cup half & half
- pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 8oz pasta (I used rotini)
- 4 cups fresh baby spinach
- plenty of freshly grated parmesan cheese, for topping
- Heat oil in a large, deep skillet over medium-high heat. Add sausage and onions and saute about 5 minutes. Add the mushrooms and saute another few minutes. Add garlic and cook for one more minute, stirring constantly.
- Turn the heat up to high and add chicken broth, tomatoes, half & half, and peppers. Bring to a boil then add pasta and stir to combine. Place a lid on top, reduce heat and simmer for 10 minutes, stirring every few minutes. Add spinach then stir to combine and cook until wilted, about 2 minutes. Serve topped with parmesan cheese.
Makes about 6 servings.
Recipe adapted from Iowa Girl Eats