Name: 3O Minute Skillet Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 TBS Olive Oil (for frying); 14 oz. Butterball Turkey Smoked Sausage (cut into small pieces); 1 10 oz. Can Diced Tomatoes and Green Chiles, Mild; 1 Onion (finely chopped, optional); 2 Garlic Cloves (minced); 1 LB Penne Pasta (or any pasta of choice); 1 Cup Heavy Cream; 4 Cups Low Sodium Chicken Broth; 16 oz. Monterey Jack Cheese (shredded); 2-3 Scallions (optional); 1/2 tsp Salt; 1/4 tsp Pepper

Jump to Recipe Print Recipe

This is the most delicious skillet pasta that I have ever tried. I got the recipe for it from one of my cook books “The Best Simple Recipes” from America’s Test Kitchen and adapted it to our liking. I can not believe that this recipe only takes about 30 minutes total 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 boys request it all the time, It has become a family favorite for sure!

3O Minute Skillet Pasta

I got this recipe from "The Best Simple Recipes" from America's Test Kitchen and adapted it to our liking. I can not believe that this recipe only takes about 30 minutes total 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 boys request it all the time. It has become a family favorite for sure!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Ingredients

1 TBS Olive Oil for frying
14 oz. Butterball Turkey Smoked Sausage cut into small pieces
1 10 oz. Can Diced Tomatoes and Green Chiles, Mild
1 Onion finely chopped, optional
2 Garlic Cloves minced
1 LB Penne Pasta or any pasta of choice
1 Cup Heavy Cream
4 Cups Low Sodium Chicken Broth
16 oz. Monterey Jack Cheese shredded
2-3 Scallions optional
1/2 tsp Salt
1/4 tsp Pepper

Instructions

Cut the smoked sausage into even pieces. Finely dice the onion.
Heat 1 TBS olive oil on medium heat on a large skillet. Optionally add finely diced onion.
Cook until onion is translucent and sausage is slightly browned. Then add 2 garlic cloves through the garlic press, until fragrant, about 30 seconds.
Add 4 cups chicken broth, 1 (10 oz.) can diced tomatoes and green chilies, 1 cup heavy cream, 1 LB pasta, 1/2 tsp salt, 1/4 tsp pepper, and stir.
Bring it to a boil, cover the skillet with a lid, then lower the heat to medium-low. Meanwhile shred the Monterey Jack cheese and wash/finely chop the scallions.
Simmer until pasta is tender, about 15-20 minutes, mixing a few times. Then add 16 oz. shredded Monterey Jack cheese and 2-3 chopped scallions into the skillet.
Turn off the stove. Mix well and enjoy! Or if you prefer to follow the cook book recipe; 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 both ways it turned out great, however we prefer a creamy texture of cheese so I skip this step.