Jalapeño & Cheddar Sumner Sausage with Orecchietta Pasta

#filmora
1 pound summer sausage, cut in bite-sized pieces
1 Tablespoon oil
1/2 cup diced onion
1 clove minced garlic
3 cups chicken stock
14.5 ounce can fire roasted diced tomatoes
1 cup water
12 ounces Orecchiette pasta
8 ounce baby spinach, washed
1 cup each, grated Colby and Monterey Jack
Salt and pepper to taste
In a large Dutch oven, brown the sausage. Set aside. Add the oil to the pot and saute the onions until tender. Add the garlic and cook a few seconds. Stir in the stock, tomatoes, and water. Bring to a boil and add the pasta. Cook, stirring occasionally, for 12 to 15 minutes, or until pasta is tender. Stir in the cheese and sausage. Season to taste and heat through.

[@StephanieFoodandFamily]

Love it 😍

[@nova_ashworth91150]

Colour sausage pasta I would call it Jason ❤❤

[@chefjasonhaywood162]

@nova_ashworth91150 Hey! That's a great idea!!

[@nova_ashworth91150]

@@chefjasonhaywood162 😂😂😂it looks delicious and I bet it tasted good too ❤️