Ingredients
Equipment
Method
- Bring a large pot of water to a boil. Add rotini pasta and cook according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook the sliced smoked sausage until browned. Remove from pan and set aside.
- In the same skillet, melt the butter. Whisk in the flour and garlic until smooth and fragrant, about 1 minute.
- Gradually whisk in the half and half and chicken stock, stirring continuously to prevent lumps. Season with salt, pepper, and oregano.
- Stir in the shredded cheese until melted. Add the browned sausage, cooked pasta, and drained diced tomatoes. Toss everything until coated in the creamy sauce.
- Top with shredded parmesan cheese and serve warm. Garnish with fresh parsley or crushed red pepper flakes if desired.
Notes
Pro Tip: For extra richness, substitute heavy cream for half and half.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or chicken broth.
Variations: Try adding spinach, peas, or mushrooms for extra flavor and texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or chicken broth.
Variations: Try adding spinach, peas, or mushrooms for extra flavor and texture.
