1 T olive oil
1 lb smoked sausage
1 1/2 c diced onion
2 cloves garlic, minced
2 c chicken broth
10 ounce can Ro-Tel Mild tomatoes and green chilies
1/2 c heavy cream
8 ounce penne pasta
1/2 t salt and pepper, each
1 c Monterey Jack cheese, shredded
1/3 c thinly sliced scallions
In a cast iron skillet over medium high heat, add olive oil. Add sausage and onions and cook until lightly browned, about 4 minutes, add garlic and cook until fragrant, about 30 seconds.
Pour in broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, reduce heat to medium low. Simmer until pasta is tender, about 15 minutes.
Remove from heat and stir in 1/2 c cheese. Top with remaining cheese and sprinkle on scallions. Broil until cheese is melted and bubbly.
