Spicy Sausage Penne

• 1 Tablespoon olive oil
• 10 ounces sausage, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 can diced tomatoes with green chilies
• 1/2 cup heavy cream
• 8 ounces penne, uncooked
• 1/2 teaspoon black pepper
• 1 1/2 cups Monterrey Jack cheese, shredded
• Thinly sliced green onions

Heat oil in an oven-safe skillet on medium-high heat until smoking (I use a regular skillet and transfer to a casserole dish for the last step.) Add sausage and onion, cooking until lightly browned, about 4 minutes. Add garlic and cook for additional 30 seconds. 

Add broth, tomatoes, heavy cream, penne and black pepper. Bring to a boil, cover and reduce heat to medium-low. Let simmer until pasta is tender, about 15 minutes, stirring once or twice.

Preheat broiler to high. Remove skillet from heat and stir in 1 cup cheese. If not using an oven-safe skillet, transfer to a casserole dish. Top with remaining cheese and green onions. Broil until cheese is melted and lightly browned.