Spicy Sausage & Pasta Skillet

Slices of smoked sausage, pasta covered in warm, bubbly cheese, with a hint of spice - pure comfort food! The unique shape of the campanelle pasta gives the dish an elegant look, and the ruffles are perfect for scooping up the cheesy sauce (but you can always sub with penne or bowties if needed). And don't skip the turkey keilbasa if you haven't tried - my husband is always skeptical, but it tastes just like the real thing with a fraction of the calories and fat. Adapted from this blog, based on an America's Test Kitchens recipe.

(For those of you counting calories, I've added the amount for each ingredient so you can easily make tweaks without having to re-calculate everything.)

Spicy Sausage & Pasta Skillet

1 tsp. olive oil (40)

13 oz. (-16) smoked turkey sausage, sliced thin (650) 

1 cup diced onion (60) 

1 tsp. minced garlic (1) 

2 cups water (0)

2 tsp. chicken bouillon (or use broth in place of water, 10)

1 (10 oz.) can Rotel tomatoes, mild, drained (63) 

½ cup heavy cream (200) 

8 oz. dry campanelle pasta (800) 

½ tsp. salt and pepper, each (3) 

1 cup shredded sharp cheddar cheese (440)

2 green onions, thinly sliced (10)

1) Heat oil in an oven-safe skillet* over medium-high heat. Add the sausage and onions and cook until lightly browned, about 4 minutes, stirring frequently. Add garlic and cook 30 seconds.

2) Add the water, bouillon, Rotel, cream, pasta, salt and pepper and stir. Bring to a boil, cover the skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3) Remove the skillet from heat and stir in 1/2 cup cheese. Top with the remaining 1/2 cup cheese and broil until cheese is melted and bubbly with brown spots. Sprinkle with green onions and serve.

Serves 4. Calories -  569 for 1/4


*Tip - If you don't have an oven-safe skillet, you can cook this in any covered pan and then spoon it into a casserole dish to broil the cheese at the end.