Sausage & Pasta

Adapted from an internet recipe.

I found this recipe on Instagram, excellent flavor, easy to put together, but I did change the amount of chicken stock as the original did not have enough liquid for the pasta. The recipe here has that change included.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Main Dish

Cuisine American

Servings servings

Ingredients

1 kilo smoked sausage, sliced ½" thick, (2 lb)
1 onion, diced
2 teaspoons garlic powder
4 cups chicken broth
2 cups water
½ cup heavy cream
1 can diced tomatoes, undrained
500 grams dry bowtie pasta, (1 lb)
2 cups Cheddar cheese, shredded
black pepper, as desired, to taste

Instructions

In a large pot on medium heat, add the sausage and cook, stirring/turning often, until cooked through and starting to brown. Remove to a dish lined with paper towels to drain.
Same pot, medium to low heat, add a little cooking oil if there is no fat leftover from the sausage, add the onion and garlic powder, cook, stirring often, until the onion is softened and just starting to brown.
Add the sausage back to the pot, then add the diced tomatoes, broth, cream, and dry pasta. Stir to mix together, season with black pepper as desired. Add the chicken broth and water. Cover and cook.
Stir occasionally to prevent the pasta from sticking on the bottom, until the pasta is tender.
Stir in 1 cup of shredded Cheddar cheese, once it is mixed in, add the second cup and mix that in as well.
Once the cheese is mixed in, leave the cover off, turn off the heat, and let any remaining liquid evaporate, will take just a few minutes.
Give the pot another stir, serve and enjoy.