I can make a mean batch of homemade macaroni and cheese but the classic dish just doesn’t cut it as a main course in our house. Sometimes you need a grown up version of the classic dish but with a little more substance. This right here fits that bill. It is a creamy cheesy pasta dish with bits of tomatoes and sliced up smoky beef sausage. Delish! This is the perfect meal for a busy day since the whole things takes less than 25 minutes AND it only uses one pot! I love meals like that! Makes dish duty so much easier. Who am I kidding? I don’t do dishes. That’s the hubby’s job, so this recipe makes his job easier. This comfort dish screams simplicity and is easy on the wallet too. What’s not to love?
Note: This recipe is written to use a cast iron skillet. If you don’t have one, no biggie. Just use whatever large skillet you have and before placing in the oven transfer the pasta to a large baking dish and then top with the green onions and cheese and finish off under the broiler.
1 tbsp olive oil
1 package beef sausage cut into rounds
1 small yellow onion, diced
2 tsp garlic, minced
2 c chicken broth
14.5 oz can petite diced tomatoes
1/2 c heavy cream
1/4 tsp pepper
8 oz uncooked penne pasta noodles
2 c Monterey jack cheese, shredded
2 green onions, thinly sliced
- Heat oil over medium high heat in a cast iron skillet.
- Add the sausage and onion and cook until lightly browned.
- Add in the garlic and cook for another minute.
- Add the chicken broth, petite diced tomatoes, heavy cream, and pepper.
- Bring to a boil.
- Add pasta and simmer until the pasta is tender, about 12–15 minutes, stirring once or twice while cooking.
- Turn on the oven broiler.
- Remove the skillet from heat and stir in 1 cup of the cheese.
- Add salt as needed.
- Top with the green onions and remaining cheese.
- Place skillet under the broiler and leave in the oven until the cheese is melted and lightly browned.