Creamy alfredo sauce, spicy and smoky? We’d have this all the time if it was healthy, too!
We do eat it with kale on the side. That helps, right? If I put the kale in it would that make it better? No? That’s okay.
We really don’t eat like this all the time, but once in awhile, a rich and creamy, smoky and spicy dish really hits the spot. Paired with garlic bread and kale lightly fried in olive oil… yum!
- 16 ounces dry Rotini pasta
- 12 ounces cooked smoked sausage
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 Tablespoons Clear Gel, Flour or corn starch
- 2 cups half and half
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon smoked paprika
- 1 cup Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 2 Tablespoons fresh parsley, chopped
- Preheat oven to 350 degrees.
- Cook Rotini al dente according to package directions and drain.
- In large skillet, fry sausage over medium heat until browned on both sides.
- Add garlic and cook 2 minutes.
- Add chicken broth and stir or whisk until smooth.
- Combine Clear Gel, flour or corn starch and half and half. Stir slowly into skillet mixture and heat until thickened.
- Add pepper, cayenne pepper, red pepper flakes, smoked paprika, Parmesan cheese and 1 cup mozzarella cheese. Stir until cheese melts.
- Add parsley. Stir until mixed.
- In 9x13 pan, add noddles and pour sausage mixture over pasta. Top with remaining cup of mozzarella cheese.
- Bake for 15 minutes or until cheese on top is fully melted and as brown (or not) as you like it.
Christy is a writer, crafter, amateur photographer and enjoys sharing recipes. She also loves pushing buttons in Photoshop until her pictures magically look better.
Always looking for more work, Christy is currently editing her first book, finishing her second, blogging, guest blogging and making a nuisance of herself.