Skillet Sausage Pasta

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• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 1 pound fully cooked smoked sausage in your flavor of choice
  Ingredient note

  Source: 1 pound fully cooked smoked sausage in your flavor of choice
• 1 cup diced onion
  Ingredient note

  Source: 1 cup diced onion
• 2 cloves garlic (minced)
  Ingredient note

  Source: 2 cloves garlic (minced)
• 2 cups low-sodium chicken broth
  Ingredient note

  Source: 2 cups low-sodium chicken broth
• 14.5 ounce can diced tomatoes
  Ingredient note

  Source: 14.5 ounce can diced tomatoes
• 8 ounces dry, uncooked penne pasta (approximately 2½ cups)
  Ingredient note

  Source: 8 ounces dry, uncooked penne pasta (approximately 2½ cups)
• ½ teaspoon crushed red pepper (or to taste)
  Ingredient note

  Source: ½ teaspoon crushed red pepper (or to taste)
• ½ teaspoon salt and freshly ground black pepper (each)
  Ingredient note

  Source: ½ teaspoon salt and freshly ground black pepper (each)
• ½ cup half and half or heavy cream
  Ingredient note

  Source: ½ cup half and half or heavy cream
• 1 cup Monterey Jack cheese (shredded)
  Ingredient note

  Source: 1 cup Monterey Jack cheese (shredded)
• ⅓ cup thinly sliced green onions
  Ingredient note

  Source: ⅓ cup thinly sliced green onions

1. Add olive oil to a deep skillet and place over MEDIUM-HIGH heat. Add the sausage and onions and cook until lightly browned, about 4 or 5 minutes. Add the garlic and cook for a minute or two until fragrant.
2. Add the broth, tomatoes, pasta, crushed red pepper, salt and pepper and stir to combine. Bring to a boil, cover the skillet, and reduce heat to MEDIUM-LOW. Simmer until the pasta is tender, about 15 minutes.
3. Stir in the half and half or heavy cream and simmer for another minute or two until warmed through.
4. Remove the skillet from the heat, add the cheese and stir until melted. Sprinkle with the green onions and serve.