1 tbsp olive oil
16 oz Mountain View Sausages – sliced into rounds
1 cup onion – diced
2 cloves or 1 tbsp minced garlic
2 cups chicken broth
1 can of rotel undrained
½ cup heavy cream
8 oz bowtie pasta
Salt and Pepper to taste
2 cups Monterrey Jack cheese – shredded
Heat oil over med/high heat. Add sausage and diced onion. Cook until lightly browned (4 – 5 minutes). Add garlic and cook another minute. Add broth, rotel, heavy cream, uncooked pasta, salt and pepper. Stir well – bring to boil then cover and reduce heat to med/low. Simmer until pasta is tender (about 15 minutes). Once pasta is tender turn off burner and add your cheese and stir until all is melted.
Makes about 6 – 8 servings.