3O Minute Skillet Pasta

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This is the most delicious skillet pasta that I have ever, ever tried. I got the recipe for it from one of my cook books “The Best Simple Recipes” from America’s Test Kitchen and just adapted it to our liking. I can not believe that this recipe only takes about 30 minutes to make and all in one pan! It tastes like something served at a gourmet Italian or Pasta restaurant. I make it for dinner often as my husband and son request it all the time, It has become a family favorite for sure! I’ve made it several times for dinner guests at our house and anyone who tried this pasta dish loved it. It is always gone and nobody can believe that it only takes 30 Minutes to make and all in 1 pan so you don’t have a ton of dishes left to wash. It is fast and simple enough to make on a busy weeknight or when you have company over and don’t want to spend too much time by the stove. If you are looking to impress your dinner guests, or your special someone, this right here is the recipe for you. 🙂

30 Minute Skillet Pasta {Serves 4-5}

Ingredients:

  • 1-2 Tablespoon Olive Oil
  • 14 oz. Smoked Sausage (I used Butterball Turkey Smoked Sausage)
  • 1 (10 oz) Can Diced tomatoes and Green Chiles *MILD* (I usually use Ro-Tel or Harris Teeter Brand)
  • 1 Medium Onion
  • 2 Garlic Cloves
  • 10 oz Penne Pasta (I do 16 oz)
  • 1/2 Cup Heavy Cream
  • 2 Cups *Low Sodium* Chicken Broth
  • 1 Cup Monterey Jack Cheese, Shredded (I do 2 cups or 16 oz to make it extra cheesy. I shred my own cheese.)
  • 1/3 Cup Scallions, chopped
  • 1/2 teaspoon Salt, 1/4 teaspoon Pepper

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Directions:

1) Cut your smoked sausage into even little pieces. Add olive oil to a large pan and set it on Medium-High heat (I did 7.5). Finely dice the onion.

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2) When the pan heats up, add the smoked sausage. When you finish dicing the onion, add it into the pan with the sausag. Cook until the sausage and onion are cooked through and lightly browned. Then add the garlic through the garlic press, until fragrant about 30 seconds.

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3) Add the chicken broth, diced tomatoes and green chiles, heavy cream, pasta, salt and pepper, and stir.

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4) Bring it to a boil, cover the pasta with the lid, then lower the heat to Medium-Low (I did 3.0). Meanwhile shred the Monterey Jack cheese and wash/finely chop the scallions.

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5) Simmer until pasta is tender, about 15-20 minutes. Then add 1/2 of the cheese and all the scallions into the pan and mix the pasta very well.

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6) Turn the stove off. Top with remaining cheese and let it melt all over the pasta. Mix well and enjoy! {OR* if you prefer to do it the cook book way: Transfer the pasta into an oven safe pan and put it in the oven on Broil until the cheese is melted, bubbly, and spotty brown.} I have tried it both ways and either way it will turn out great, but I do not put it in the oven because we prefer a creamy texture of cheese covering our pasta.

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( Here is a close up picture to make you drool 😛 )

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