Ingredients
Scale
- 1 lb Smoked Sausage (Kielbasa or Turkey sausage), sliced into rounds
- 1 lb Penne or Rotini Pasta (dry)
- 1 small Yellow Onion, diced
- 2 cloves Garlic, minced (or 1 tsp garlic powder)
- 1 can (14.5 oz) Diced Tomatoes, undrained
- 4 cups Chicken Broth (made from bouillon)
- 1/2 cup Milk or Heavy Cream
- 1 cup Frozen Spinach
- 1/2 cup Shredded Cheddar or Parmesan Cheese
- 1 tbsp Vegetable Oil
- Salt and Pepper to taste
Instructions
- Heat the vegetable oil in a large pot or deep skillet over medium-high heat. Add the sliced sausage and diced onions. Cook for about 5 minutes until the sausage is browned and the onions are soft. Add the garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth, the undrained diced tomatoes, and the dry pasta. Stir everything together and bring the liquid to a boil. Once boiling, reduce the heat to medium-low and cover the pot. Let it simmer for 12 to 15 minutes, or until the pasta is tender and most of the liquid has been absorbed.
- Remove the lid and stir in the frozen spinach and the milk. The heat from the pasta will quickly thaw the spinach. Stir in the shredded cheese until it is melted and creamy. Season with salt and pepper to taste. If the sauce is too thick, add a splash of water or broth to reach your desired consistency.
- Scoop the pasta into bowls and serve immediately. This meal is hearty enough to stand alone, so no side dishes are required to stay under budget!
- Cook Time: 30 minutes