Cheesy Sausage Pasta (Print Version)
# Ingredients:
→ Main
01 -
0.25 teaspoon crushed red pepper
02 -
2 cups Cheddar-Jack cheese, shredded (about 200 grams)
03 -
0.5 teaspoon black pepper, ground
04 -
0.5 teaspoon salt
05 -
225 grams uncooked pasta
06 -
120 millilitres full-fat milk
07 -
400 grams canned tomatoes, diced along with their juices
08 -
480 millilitres broth made from chicken
09 -
1 tablespoon garlic, finely chopped
10 -
80 grams onion, chopped into small pieces
11 -
450 grams sausage, sliced and without casing
12 -
1 tablespoon olive oil
→ Garnish
13 -
30 grams scallions, chopped finely
# Instructions:
01 -
In a big skillet, warm up the olive oil on medium heat. Toss in the onion and the sausage slices. Stir occasionally and cook for around 5 minutes until the sausage looks browned and the onions soften up.
02 -
Mix in the garlic, crushed red pepper, salt, and black pepper. Stir continuously for 2 minutes so the flavors can come out.
03 -
Pour the broth, milk, diced tomatoes with their liquid, and the uncooked pasta into the skillet. Stir everything well. Turn the heat up to bring it to a boil, lower it to a gentle simmer, put on a lid, and let it cook for about 15 minutes, or until the pasta is tender.
04 -
Mix the shredded Cheddar-Jack cheese with the pasta mixture until it’s fully melted and looks evenly combined.
05 -
Take the skillet off the heat. Sprinkle the chopped scallions on top and dish it up right away.
# Notes:
01 -
If you'd like a lighter dish, swap the sausage for lean meat like chicken or a plant-based alternative.