Spicy Sausage Pasta

I've had this recipe pinned for over two years! About time I decide to make it!

From Kevin and Amanda

Ingredients

1 tbsp olive oil

1 lb smoked sausage (I used Johnsonville mild Italian sausage)

1 1/2 cup diced onion

2 cloves garlic, minced

2 cups low sodium chicken broth

1 (10 oz) can Rotel tomatoes with green chiles

1/2 cup heavy cream

8 oz penne pasta (I used elbow maccarroni because 3 years ago, Christian bought 10 boxes

"because they were on sale"--and I've been trying to get rid of them ever since)

1/2 tsp salt and pepper, each

1 cup Monterey Jack cheese, shredded (I used the last of the Fontina cheese)

1/3 cup thinly sliced scallions

Directions

1. Add olive oil to skillet and cook sausage and onions til light brown.  Add garlic and cook about 1 minute.
2. Add broth, tomatoes, cream, pasta, salt, and pepper. Stir together and bring to a boil.  Cover and reduce heat to medium-low.  Simmer for about 15 minutes (or until pasta is tender).
3. Remove skillet from heat and stir in 1/2 of your cheese.  Top with the remaining cheese and scallions (do not stir!) Broil until cheese is melted, spotty brown, and bubbly.