Cooking time: 35 minutes
Ingredients:
1 tbsp olive oil
400 g of spicy smoked sausage
1.5 cups onion, diced
2 cloves garlic,
2 cups chicken broth1 (280 g) canned tomatoes in own juice with addition of Chile
400 g of spicy smoked sausage
1.5 cups onion, diced
2 cloves garlic,
2 cups chicken broth1 (280 g) canned tomatoes in own juice with addition of Chile
1/2 Cup heavy cream
230 g of pasta Penne
1/2 teaspoon of salt and pepper
1 Cup grated cheese
1/3 Cup finely chopped green onions
230 g of pasta Penne
1/2 teaspoon of salt and pepper
1 Cup grated cheese
1/3 Cup finely chopped green onions
Preparation:
1. Heat the olive oil in a frying pan on medium high heat until you see smoke. Add sliced sausage and onions and cook until browned, about 4 minutes. Add the garlic and saute another 30 seconds.
2. Add the broth, tomatoes, cream, pasta, salt and pepper and mix. Bring to a boil, cover the pan and reduce the heat to below average. Simmer until the pasta is tender, about 15 minutes.
3. Remove the pan from heat and stir in 1/2 Cup cheese. On top sprinkle with remaining cheese and onions. Fry until the cheese melts to bubbles and brownish color.
2. Add the broth, tomatoes, cream, pasta, salt and pepper and mix. Bring to a boil, cover the pan and reduce the heat to below average. Simmer until the pasta is tender, about 15 minutes.
3. Remove the pan from heat and stir in 1/2 Cup cheese. On top sprinkle with remaining cheese and onions. Fry until the cheese melts to bubbles and brownish color.