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Tuesday, September 10, 2013

Spicy Sausage Pasta Skillet (updated)

I know it's not been that long since I wrote my original post for this recipe.  I wouldn't have updated it so soon, except that after I made it the second time Aaron decided he didn't care for it.  Since I had made some sacrifices in the recipe for his sake (such as switching the can of diced tomatoes and green chiles for a can of tomato sauce and a can of green chiles) I decided I was going to start making this as a hot lunch option for Bailey and myself.

I went back to the original recipe and then adjusted it to make it slightly healthier.  I traded the cream for some whole or 2% milk, cut out the cheese altogether (I don't think it really needs the cheese unless you can't handle the heat of the green chiles and need something to cool it a bit), and switched the beef smoked sausage for some much healthier turkey smoked sausage.

If I make this for lunch on Monday we usually finish it off on Wednesday.  It's just the right amount for us to share for 2-3 lunches.  It's also nice to have something in the fridge that I know Bailey will eat for nights when I cook things she doesn't seem to care for.  She has something against shredded meat so she won't eat barbecue chicken or pork.  Understandably she won't eat anything with buffalo sauce on it (which doesn't actually hurt my feelings because I usually only make buffalo anything for Aaron) and for some reason hamburgers are hit or miss with her.

So, if you tried this based on my original post and weren't a huge fan, maybe you should try this version.  It's similar in flavor, but the texture and calorie count are much improved in this recipe.  Not to mention the pictures are much better this time.

Spicy Sausage Pasta Skillet

1 Tbsp olive oil
1 lb turkey smoked sausage (you can get any brand you like, but the Kroger brand is cheap and delicious)
2 cloves garlic, minced
2 cups vegetable broth (I have used beef, chicken, and vegetable broth and vegetable gave it the best flavor)
1 can (14 oz) diced tomatoes with green chiles
1/2 cup milk (I use 2% or whole milk because it's what we have on hand)
8 oz dry pasta shapes (whatever shapes you like, I usually use rotini or shells)
1/2 tsp salt
1/2 tsp pepper

Heat the olive oil in a large skillet over medium heat.  Slice the smoked sausage into discs or half moons, whichever you prefer.  (I like to cut them kind of small to make them easier for Bailey to eat.)

Cook the smoked sausage over medium heat just until it starts to brown.  Add the garlic and cook until fragrant, about 30-60 seconds.

Add the broth, tomatoes, milk, and pasta and bring to a boil.

Reduce to a simmer and cook until the pasta is tender, about 15-17 minutes.

Season with salt and pepper and serve warm.

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