Prep Work (5 minutes)

Prepare Ingredients:

• Slice sausage into ¼-inch coins
• Dice onion and mince garlic
• Measure out all remaining ingredients
• If using add-ins (like bell peppers), chop now

Cooking Process (25 minutes total)

Brown the Sausage (5 minutes)

• Heat large skillet or Dutch oven over medium-high heat
• Add 1 tbsp olive oil
• Arrange sausage slices in single layer
• Cook 2-3 minutes per side until deeply browned
• Remove sausage with slotted spoon, set aside

Sauté Aromatics (3 minutes)

• In same pan with sausage drippings:

Add diced onion, cook until translucent (2 minutes)

• Add minced garlic, cook 30 seconds until fragrant
• (If using bell peppers/mushrooms, add now)

Build the Sauce (2 minutes)

• Pour in chicken broth, scraping up browned bits
• Add diced tomatoes with green chilies
• Stir in seasonings (smoked paprika, pepper, etc.)
• Bring to simmer

Cook the Pasta (12 minutes)

• Add dry pasta directly to simmering liquid
• Stir well to submerge all pieces
• Cover and reduce heat to medium-low
• Cook for time indicated on pasta package minus 2 minutes
• Stir occasionally to prevent sticking

Finish the Dish (3 minutes)

• Uncover, stir in heavy cream
• Add back browned sausage
• Sprinkle in shredded cheese gradually
• Stir until cheese melts completely
• If sauce seems thick, add reserved pasta water ¼ cup at a time

Key Technique Tips:

• Don't overcrowd when browning sausage (work in batches if needed)
• Scrape the fond - those browned bits add incredible flavor
• Al dente pasta - it will continue cooking in the sauce
• Low heat when adding cheese to prevent separation

Visual Doneness Cues:

• Pasta should be tender but still slightly firm
• Sauce should coat the back of a spoon
• Cheese should be fully incorporated (no stringy bits)
• Sausage edges should be caramelized