My whole family loved this dish – with the BIG move happening I am trying to cook dishes FAST that I can easily reheat for leftovers
With the whole move I am finding out how much “stuff” I really have — but that is another story…. But SERIOUSLY guys I am never buying anything ever again 😉
I am going to be adding this recipe into my full rotation of meals — what I love is that I can easily change it up as the seasons change — or adding different meats as they come on sale
I really hope you enjoy this recipe ( I know my family did – my mom, dad, and Eric 🙂 )
If I did not mention it before but it seems that my dad has recently ( within the last year become lactose intolerant) so I have been trying to use much lactose free milk as possible I buy it from Walmart or Winco – I also try and avoid heavy cream when I can — so this dish can be made with heavy cream instead of the milk – I personally used lactose free milk because I wanted my dad to enjoy the pasta for lunch 🙂
This dish can be gluten free as long as you use gluten free pasta
I did not since I was not planning on eating this dish — since I used pork in the dish — I personally do not eat pork ( Long story but I am willing to cook it )
INGREDIENTS
- 1 Tbsp olive oil
- 1 lb sausage
- ½ cup diced onion
- 1 Tbsp minced garlic
- 2 cups Chicken Broth
- 1 (14 oz) can diced tomatoes
- ½ cup milk
- 8 oz dry pasta
- ½ teaspoon salt and pepper, each
- 2 cup shredded Cheddar-Jack cheese
- ¼ tsp of Red Pepper Flakes
- ⅓ cup chopped scallions, for garnish
INSTRUCTIONS
- Place olive oil into your pan over medium heat - add onions and sausage - cook for 5 minutes - add garlic and all seasonings - cook for 2 minutes
- Add chicken broth, tomatoes, milk, and pasta - bring mixture to a boil - lower heat and cover for 15 minutes
- Still in cheese
- Serve and garnish
