This Spicy Turkey Sausage Pasta is loaded with flavor and texture! It’s cheesy and creamy and best of all, it’s ready (start to finish) in 30 minutes!
- 1/2 medium onion, diced
- 1-2 Tbsp olive oil (not pictured)
- 14 oz. smoked turkey (link) sausage
- 4 tsp minced garlic (or 4 cloves, minced)
- 1 (10 ounce) can diced tomatoes & chilies
- 3 cups chicken broth (or 3 cups hot water + 3 tsp Better than Bouillion)
- 16 oz. dried pasta (I use rotini or penne usually)
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups shredded Colby & Monterrey Jack Cheese (can substitute your favorite cheddar or blend)
Dice the onion and slice the sausage into bite-sized pieces.
Pour the olive oil into a large skillet (that you can also use in the oven), then add the sliced sausage and onion.
Cook for around 8-10 minutes until the onion begins to caramelize and the sausage has browned. Add the garlic and cook for another 30-60 seconds.
Tip: Buy already minced garlic vs. fresh. You can buy much larger quantities and it lasts a lot longer in the frig. Plus it’s super easy to measure out and add to recipes!
Once the garlic is fragrant, stir in the broth, canned tomatoes (not drained), pasta, salt, pepper and heavy cream.
Once it’s well mixed, bring to a boil, cover and cook on medium-low heat for about 15 minutes. Stir frequently and turn off once the pasta is tender! While it’s cooking, turn the broiler on in your oven.
Stir in about half a cup of cheese, then spread the rest on top!
Broil for about 3 minutes (until the cheese is melted), then enjoy!!