Spicy Jack Pasta

I love a meal that can come together within a 30-minute time span. Not that I don’t love spending time in the kitchen, but some nights you just need a quick fixer…and comfort food, which in my opinion describes this meal perfectly.

This recipe makes about four servings, so not only does this provide dinner but also lunch for a couple of days! The combination of smoked sausage, onions, and tomatoes becomes so flavorful with just enough kick that it’s spicy without being overwhelming and causing your forehead to sweat while you eat. No one enjoys that!

Here are the ingredients for this tasty dish:

  • 6 oz smoked sausage, thinly sliced
  • 1 T olive oil
  • 1 medium yellow onion, diced
  • 1 can Ro-Tel (diced tomatoes with green chiles)
  • 2 C chicken broth (I use Pacific Foods brand)
  • 8 oz pasta (I use Tinkyada)
  • 3 C fresh spinach
  • 1 C freshly shredded Monterrey Jack
  • 1 T chopped chives

Heat large skillet over medium heat, add sausage and olive oil. Cook for about 6-7 minutes and drain fat. Add sausage back to skillet with the onions. Sautee until onions are softened, about 5-6 minutes.

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Add Ro-Tel and chicken broth, stir to combine, being sure to scrape any browned tidbits from the bottom.

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It will look like something akin to soup at first, but don’t worry it won’t look like that for long. Add your pasta, being sure to submerge the noodles in the liquid so they’ll cook evenly. Cover skillet and bring to boil, then let simmer for about ten minutes or until noodles are cooked through.

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Add spinach one cup at a time and stir until wilted. Sprinkle cheese on top and let sit until cheese is melted, then top with chives and serve immediately.

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Keep this one in your “comfort food” and “quick to make” deck of cards and enjoy! Your family will thank you!

 

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