Spicy Sausage Pasta Skillet is a quick, weeknight skillet supper featuring pasta, smoked turkey sausage, and veggies.
It was a productive weekend ’round these parts!
True to our word, Ben and I got up early on Saturday morning then got to cleanin’! While he tackled the basement, I emptied the closets in both my office and our guest bedroom, then attacked the hall closet. I will admit to opening it every single time I passed by to admire my handiwork. Gosh, de-cluttering is just good for the soul!
By the way, I must share this genius little tip I saw on Pinterest awhile ago – place all the pieces in a sheet set inside one of the pillowcases to keep them all together. So clever! Place a dryer sheet inside to keep them smelling fresh (that’s my addition.) ;)
We worked from 8am until nearly 3pm then decided to reward our hard work with dinner out at our favorite Mexican restaurant – say it with me, Monterrey! – later that night with a couple of our besties. After waiting for them at the table for 15 minutes I texted to see what was up, and tragically learned they had gone to the restaurant’s other location. Damn, I thought that only happened in the movies! They had to go pick up their kids from their parents house, so we called it a night and decided to try again next weekend!
With sore and tired muscles from cleaning and de-cluttering on Saturday, Ben and I slept in this morning, then hightailed it over to to Hy-Vee for Sunday brunch. (Yes, I wear this fleece literally every. single. day. Send help. Nay, new clothes.)
I chose the standard scrambled egg plate with hash browns and bacon,
while my bearded companion enjoyed a ham & cheese omelet.
With EXTRA crispy hash browns. Lucky duck.
One of my girlfriend’s was in from out of town so I visited with her and another friend for a bit this afternoon (LOVE me some girl time) then made an early dinner of Spicy Sausage Pasta Skillet!
This is a stand-over-the-stove-shoveling-scorching-hot-food-into-your-mouth kind of meal. That is to say, it’s good. REAL good.
Smoked turkey sausage, shallots and garlic are sauteed then simmered with rotel, half & half, chicken broth and pasta until al dente. A sprinkling of salty parmesan cheese finishes off this easy, 1-skillet supper. (PS do you say supper or dinner? I say both, though I think supper is a mostly Midwest thing…)
Anywho! Start with 12oz smoked turkey sausage. This stuff is pre-cooked and ready to go. SUPER yummy too!
Slice the sausage into rings then add it to the biggest skillet you own (I used a 12″ skillet) with 1 teaspoon extra virgin olive oil, and 2 chopped shallots, or 1 chopped small onion. Saute for 4-5 minutes, or until the sausage barely starts to curl. If you saute it too long, it’ll get rubbery. Next add 2 minced garlic cloves then saute for 30 more seconds.
Next add in 2 cups chicken broth, 10oz Rotel (name brand for diced tomatoes with green chili) and 1/2 cup half & half. The mild Rotel had the perfect amount of spice for me, but Ben added a few red chili pepper flakes to his bowl for an extra kick.
Bring the mixture to a boil then stir in 8oz cut pasta. I used rotini, but you could use shells, penne, rigatoni – just use whatever you’ve got.
Place a lid on top then simmer until the pasta is barely al dente, about 10 minutes. I gave mine a stir once or twice too.
Finally, add 4 cups baby spinach then use a pair of tongs to fold in and cook for 1 more minute – just enough time for the spinach to wilt.
Scoop the pasta into bowls then top with a hearty sprinkling of parmesan cheese!
Spicy Sausage Pasta Skillet
Adapted from America’s Test Kitchen, via Kevin & Amanda
1 teaspoon extra virgin olive oil
12oz smoked turkey sausage, sliced
2 large shallots or 1 small onion, chopped
2 garlic cloves, minced
2 cups chicken broth
1/2 cup half & half
8oz cut pasta (I used rotini)
4 cups baby spinach
Parmesan cheese, for topping
- Heat oil in a large skillet (I used a 12″ skillet) over medium-high heat. Add sausage and shallots then saute until sausage is slightly curled, about 5 minutes (do not over cook or sausage will become rubbery.) Add garlic then cook for 30 more seconds, stirring constantly.
- Turn heat up to high then add chicken broth, tomatoes, half & half, and pepper. Mixure may look curdled, but it’s fine. Bring to a boil then add pasta and stir to combine. Place a lid on top then simmer for 10 minutes, or until pasta is al dente, stirring once or twice. Add spinach then stir to combine and cook until wilted, about 1 minute. Serve topped with parmesan cheese.
This pasta was absolutely mouthwatering! Creamy, salty, spicy, satisfying, mm-mm good. There. I said it.
Plus, hello, bonus points for only needing 1 skillet – whee!
Hope you had a fantastic weekend, friends! Have a great week, too!