Jalapeño Cheddar Sausage Pasta Skillet

This recipe already brings savory pork, cheddar and jalapeño to the pan, so you don't need a dozen seasonings or a heavy sauce to turn it into dinner. Add peppers, onions, pasta and Parmesan, and you've got a meal that comes together quickly.

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 4–6

Ingredients

1 package Na*Kyrsie Jalapeño Cheddar Sausage, sliced into ½-inch rounds

12 ounces short pasta, such as rigatoni, penne or cavatappi

1 bell pepper, thinly sliced

1 medium yellow onion, thinly sliced

2 cloves garlic, minced

¾ cup freshly grated Parmesan cheese, plus more for serving

½–1 cup reserved pasta water

½ teaspoon freshly ground black pepper

Salt, as needed

Chopped fresh parsley, for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package directions. Before draining, reserve about 1 cup of the pasta water.

2. While the pasta cooks, heat a large skillet over medium heat. Add the sliced Jalapeño Cheddar Sausage and cook until browned on both sides. Transfer the sausage to a plate, leaving the rendered fat in the skillet.

3. Add the pepper and onion directly to the skillet. Cook in the sausage drippings for 5–7 minutes, stirring occasionally, until softened and beginning to brown. Add the garlic and cook for another 30 seconds.

4. Return the sausage to the skillet and add the drained pasta. Toss everything together.

5. Reduce the heat to low. Add the Parmesan and ½ cup of reserved pasta water, tossing until the cheese melts and creates a light sauce that coats the pasta. Add more pasta water a splash at a time if needed.

6. Add black pepper and taste before adding any additional salt—the sausage and Parmesan already bring plenty. Top with additional Parmesan and parsley, if desired. Serve immediately.

Spice up pasta night!

 

SHOP JALEPEÑO CHEDDAR SAUSAGE

Butcher’s Tip: Don't wipe out the skillet after cooking the sausage. The rendered fat and browned bits left behind are flavor. Use them to sauté your peppers and onions, and you've already started building the sauce before the pasta ever hits the pan.