Robyn from Add a Pinch shares a delicious family meal that takes less than 30 minutes from fridge to table.
1 tablespoon olive oil
1 tablespoon butter
1 (12.8-ounce) package smoked sausage, sliced into 1/2-inch slices
1 pint portabella mushrooms, cut into quarters
1 (14.5-ounce) can diced tomatoes with peppers
1 cup chicken stock
3/4 cup heavy cream
10 ounces twirl, ribbon, or elbow pasta
1 1/2 cups shredded cheddar cheese
salt and pepper, to taste
fresh parsley, optional
Add olive oil and butter to a large, 12-inch skillet over medium heat.
Add sausage and mushrooms and cook until sausage has just begun to turn brown, about 3-5 minutes.
Stir in tomatoes, chicken stock and heavy cream.
Add pasta and stir to make sure well-combined. Cover and allow to simmer for about 15 minutes.
Stir in cheddar cheese, salt and pepper and fresh parsley and serve warm.