Cheddar Ranch Pasta (Printable Version)
# What You'll Need:
→ Liquids and Pasta
01 -
2 cups chicken broth
02 -
12 oz rotini pasta
03 -
2 cups milk
→ Cheese and Protein
04 -
1 1/2 cups shredded white cheddar
05 -
14 oz smoked sausage, sliced thin
→ Veggies and Seasoning
06 -
3 minced garlic cloves
07 -
Salt and pepper as you like
08 -
1 packet ranch seasoning mix
09 -
1/2 cup chopped roasted red peppers
10 -
2 cups baby spinach
→ Fats
11 -
1 tablespoon olive oil
12 -
2 tablespoons butter
# How to Make It:
01 -
Add the sausage back into the pan. Mix everything well. Season it with salt and pepper then get it on the table right away.
02 -
Carefully stir in the spinach and roasted peppers. Let the spinach soften just a bit.
03 -
Turn the heat down low. Slowly mix in the shredded cheddar until the sauce gets nice and smooth.
04 -
Chuck the rotini into the liquid, make sure it's mostly covered. Put a lid on and cook on medium, stirring now and then, until the pasta's just right, about 12 to 15 minutes.
05 -
Pour in milk and chicken broth, scrape up any tasty bits stuck at the bottom. Stir in the ranch seasoning and let it simmer gently.
06 -
In the same skillet, melt your butter. Toss in the minced garlic and cook until you can smell it, around half a minute.
07 -
Heat up the olive oil on medium-high. Fry the sausage slices until golden on both sides. Take them out and keep them aside.
# Additional Tips:
01 -
Use freshly shredded cheese for the best melt and creaminess.