Spicy Sausage Pasta

These days I’m all about the quick and easy.  In fact- I rely on the quick and the easy due to the simple fact that my taste buds are changing about every minute, and there has been the occasion that I’ve been completely turned off by the meal by the time we sit down to eat it.  So- one would think, I’ll just save this for leftover..?  Wrong.  Leftovers quease me out beyond means.  Me- the self-proclaimed Queen of Leftovers can’t even stand the thought of them these days.  Yowzaa.  So- this recipe is right up my alley with it being super quick and really easy- not to mention totally delicious.   

I took this recipe from Amanda over at Kevin & Amanda, but made some changes per this dietitian brain of mine.  I typically prefer chicken sausage over prepackaged turkey sausage, and I skipped the heavy whipping cream as well as the added EVOO (fat) to the pan. I’m already 8 pounds up from my pre-pregnancy weight and I just hit the end of my first trimester.  Gotta take it easy with the fat intake- espically the saturated kind. I did decide to amp up the whole grains and used whole wheat penne, rather than the regular enriched pasta.  I’ll take fiber ANY chance I get these days- hence my evening cereal kick I’ve got going.  My Fireman already informed me that this habit will be stopped once these girls get here.  He isn’t a fan of the crumbs in bed.

I will say that today for lunch I ate this leftover.  First reheated meal since I became pregnant- so that has got to tell you something, right? 

I decided it kind of reminds me of my Fireman’s Spicy Chicken Spaghetti. 

But better.      

Spicy Sausage Pasta

Yield: 4 servings


  • Ingredients
  • 4 spicy Italian chicken sausage links (about 1 pound), casing removed
  • 1 large Vidalia onion, chopped
  • 3 garlic cloves, minced
  • 2 cups organic fat free, lower sodium chicken broth
  • 1 (10-ounce) can mild diced tomatoes and green chiles (i.e; Ro-Tel)
  • 2/3 cup half and half
  • 8 ounces whole wheat penne or other tube shaped pasta
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup (4-ounces) shredded Monterey Jack cheese
  • 1/3 cup thinly sliced green onions, white and light green parts only


Heat a large non-stick skillet coated with cooking spray over medium high heat. Add sausage and onions and cook, crumbling sausage until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add broth, tomatoes, half and half, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, stirring occasionally. Allow to simmer about 15 minutes.

Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with green onions. Broil until cheese is melted, spotty brown, and bubbly- about 2-3 minutes.

Nutritional Information:

453 calories; 16 g fat; 46 g carbohydrate; 8 g fiber; 33 g protein


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