Spicy Sausage Pasta

This recipe was super popular on Pinterest for a couple of days, so I decided to give it a go.  I actually already have a spicy sausage pasta recipe that I like a lot, but the more the merrier, right?  Plus, this one called for turkey sausage, which is a nice little twist.  Here's the recipe:

Spicy Sausage Pasta

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Makes 4 servings.

Okay, I don't know if I was being lazy or just thought I knew better, but I didn't make this recipe the way it said to make it.  I actually cooked the pasta separately and then just threw it in with the sauce and the sausage and added the cheese.  That was stupid, because a huge part of making this recipe turn out right is to cook the pasta with the sauce so that it absorbs a lot of the sauce and ends up being creamy instead of runny.  Oops.  So yeah, I failed.  Goes to show me once again that I really should follow the recipe.  

Anyway, this didn't end up tasting bad, but it probably would have been much better if I'd followed the recipe.  However, I'm not sure I'll try to make it again because we decided that we're not huge fans of turkey sausage.  It kinda tastes like hot dogs, in my opinion.  I like hot dogs, but I like them in a bun with ketchup.... not in my pasta.  :-)