Holy shit has it been long time. Like what has even happened since my last post? I’ve cooked a fucking lot and shared NOTHING. Kinda selfish no? I am back! I am committed. Let’s fucking go! PS. I got engaged this Spring so, THAT is exciting ❤ #SappyPlug. Love you boo 😉
Okay! So tonight I got home, and was all ready to make some sausage and peppers, so I went onto the Pinterest to see if there were any fun new ways to spice this classic recipe up and when I saw the word CHEESE…BYE. Larry the semi lactose intolerant isn’t home, so ALL the cheese (2 cups of shredded to be exact) is about to be consumed. I can legit hear this shit bubbling in the background as I type. I swiped this recipe from Budget Savvy Diva.
Throw some Avicii on. Preferably this Jam I listened to and just get your fucking cook on people.
What I loved about this recipe was I legit had everything already on hand. I felt resourceful AF. “I KNEW these million cans of diced tomatoes and chicken broth would come in hand one day..”
Not going to lie, I was bugging a bit about the pasta not being submerged in the liquid, so I added a little more broth. Don’t think it was necessary, but if you have anxiety like been, drown those noodles.
Couple tips here: Use a pan that you know you have a top to. If you don’t I hope you are again “resourceful AF” like me and have a baking sheet to “lower heat and cover”. #LifeHacks. (BRB running to serve myself seconds)
Yo people. HERE IS THAT 2 CUPS OF CHEESE. HOW HOT IS THAT!?
I literally moaned as I took my fist bite.
I was too fucking ravenous and didn’t let the sauce sit at all, which you can see in the picture above, and just shoved steamed cheesy pasta and cheese into my mouth like a savage, but not before texting Larry a pic, telling him to come home because I made WAY too much food.
Let this sit for like 5-10 minutes and the sauce becomes even creamier and cheesier.
FINAL VERDICT: 5 BOMBS _____________________________________________________________________________________________
- 1 TBSP Olive Oil
- 1 lb Sausage (I cut mine into bit sized pieces before cooking)
- 1/2 cup diced onion
- 1 tbsp minced garlic
- 2 cups chicken broth
- 1 (14 oz) can diced tomatoes
- 1/2 cup milk
- 8 oz dry pasta
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups Shredded cheddar-Jack cheese
- 1/4 tsp Red Pepper Flakes
- 1/3 cup chopped scallions, for garnish
1.Splat that olive oil in a pan (I used a skillet) over medium heat. Add your onions and sausage. Cook for 5 minutes, add garlic, salt, pepper, and red pepper flakes. Cook for 2 more minutes
2. Add chicken broth, tomatoes, mik and pasta to pan. Bring the mixture to a boil. Once boiling, lower the heat and cover for 15 minutes.
3. Once the pasta is cooked, stir in the cheese.
4. Garnish with the scallions and serve.