Words and phrases that I’ve heard a lot this past week: freezing temperatures, polar vortex, cold, snowmageddon, snowpocalypse, record lows, cold front, wind chill, etc. etc. I dunno about you, but I think that’s miserable! So here are some words that you would probably like to hear and that also apply to this dish: warm, hearty, rib-sticking, creamy, comforting, delicious, and EASY!
Obviously when it’s freezing outside, you want a hot, hearty meal. But no matter what temperature it is, you want something that’s easy, tasty, and requires little cleanup. This fits the bill! It’s a one-skillet dinner which I LOVE! I also really like that I don’t have to cook the pasta separately, but it just cooks right in the skillet with the other ingredients. All in all, this dish only took about 30 minutes, making it an excellent weeknight meal!
- 1 Tablespoon olive oil
- 6 oz. smoked sausage, sliced (I used turkey sausage)
- 1 medium yellow onion, diced
- 1 (14.5 oz.) can diced tomatoes
- 2 cups low-sodium chicken broth
- 1 jalapeno pepper, minced (optional)
- 8 oz. uncooked pasta (I used rotini, but you can use any similarly sized pasta)
- 3 cups fresh baby spinach, roughly chopped
- Salt and pepper, to taste
- 1 cup (4 oz.) shredded Monterey jack
- 2 green onions, thinly sliced
- Heat olive oil in a large skillet over medium heat. Add sausage and sauté until nicely browned, 5-7 minutes. Drain off excess fat.
- Add onion and cook until softened, about 5 minutes. Add diced tomatoes, chicken broth and jalapeno (if using). Stir to combine and dissolve any browned bits off the bottom of the skillet.
- Stir in uncooked pasta and submerge under liquid. Cover and bring the mixture to a boil. Once boiling, reduce heat to low and simmer for 8 minutes, or until the pasta is tender, stirring occasionally.
- Stir in spinach, 1 cup at a time, until wilted. Maintain heat so that liquid will continue to simmer and thicken. Season with salt and pepper.
- Sprinkle with shredded cheese, cover and let rest for a few minutes, or until cheese is melted. Sprinkle with green onions and serve hot.
Source: The Comfort of Cooking