Best Spicy Sausage Pasta

Simple suppers don’t get much better than this, sweet pepper with tasty Italian sausages brought to life with tomatoes and herbs.


Yield :

  • 6 (1 ¼ CUP) SERVINGS

Ingredients :

  • 1 teaspoon extra virgin olive oil
  • 1 cup chopped onion
  • 13 oz Smoked Turkey Sausage, sliced (I used Hillshire Farms)
  • 2 cloves garlic, minced
  • 2 ¼ cups low sodium fat free chicken broth
  • 10 oz can Ro-Tel tomatoes & green chiles, original
  • ½ cup fat free half and half
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 10 oz uncooked wheat pasta (I used farfalle/bowties)
  • 4 oz reduced fat Pepper jack cheese, shredded (I used Cabot 50%)
  • 2 medium scallions, diced

Preparation :

  • In a large skillet or sauté pan (oven-safe if you have it – I don’t!), add the olive oil and bring over medium heat.
  • Add the onions and sausage to the pan and cook for 5-6 minutes until sausage is browned and onions are tender.
  • Add the garlic and stir. Continue to cook for another 30 seconds until fragrant.
  • Add the broth, Ro-Tel, half and half, salt and pepper and mix together.
  • Add the uncooked pasta and stir together until the liquid covers the pasta. Cover the skillet and bring the mixture to a boil. Reduce the heat to medium-low and keep covered. Simmer for 15 minutes or until the pasta is cooked.
  • Set your oven to broil and make sure one of your oven racks is in the top 1/3 of the oven. Remove the pan from the heat and mix in half of the shredded cheese.
  • If your skillet is oven-safe, you may continue to use it in the following steps. If it isn’t (mine isn’t) or you aren’t sure, transfer the pasta into a baking dish. I used a 7×11 dish but you can certainly use a 9×13.
  • Sprinkle the remaining shredded cheese over the top of the pasta and follow it with the sliced scallions.
  • Place the dish in the top 1/3 of the oven and broil for a few minutes until the cheese is melted and beginning to brown (keep checking because broiling can happen really fast!).

Nutritional Info :

    10 per serving (SP calculated using the recipe builder on
    9 per serving (P+ calculated using the recipe builder on
    366 calories, 42 g carbs, 7 g sugars, 11 g fat, 4 g saturated fat, 25 g protein, 4 g fiber (from

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