1 tablespoon olive oil
1 pound fully cooked smoked sausage in your flavor of choice
1 cup diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (14.5 oz) can diced tomatoes
8 ounces (approximately 2-1/2 cups) uncooked, dry penne pasta
1/2 teaspoon crushed red pepper, or to taste
1/2 teaspoon salt and pepper, each
1/2 cup half and half or heavy cream
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced green onions

Add olive oil to a deep, oven-safe skillet over medium-high heat. Add sausage and onions and cook until lightly browned, about 4 or 5 minutes. Add garlic and cook for a minute or two until fragrant.

Add broth, tomatoes, pasta, crushed red pepper, salt and pepper and stir to combine. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes. Stir in half and half or heavy cream and simmer for another minute or two until warmed through.

Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with green onions. Set your oven to broil and place skillet in oven for just a couple of minutes until cheese.

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