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.