Ingredients

The following ingredients have 4 Servings
  • 1 lb smoked sausage -or- kielbasa
  • 8 oz uncooked tubular pasta
  • 1 onion (chopped)
  • 2 tbsp diced jalapenos (fresh or canned)
  • 1 cup salsa
  • 2 cups chicken stock
  • 1 cup grape tomatoes
  • 1/2 cup light or heavy cream
  • 1 1/2 cups shredded Monterrey jack cheese
  • 1 tbsp oil
  • 1 green onion (sliced thinly (for garnish))

Instruction

  • Slice sausage in 1/4-inch slices.
  • Heat a large skillet over medium-high heat. Add the oil; heat till oil is hot.
  • Brown the sliced sausage on both sides. Add onion and saute for about 5 minutes.
  • Add the pasta, jalapenos, salsa, chicken stock, tomatoes and cream. Stir well to combine. Bring to a boil. Cover and reduce heat to simmer. Cook until most liquid is absorbed by the pasta.
  • Stir in 1/2 cup of the jack cheese, combining well so cheese melts.
  • Remove from heat and top with the remaining cheese. Cover for 5 minutes or until cheese melts.
  • -OR-
  • If you used a completely oven-safe skillet, you may eliminate this last step and pop the entire skillet under the broiler for 5-8 minutes, or until cheese is bubbly and just begins to brown.
  • Garnish with sliced green onions.