1. Sauté the Sausage and Onion

Start by heating a tablespoon of cooking oil in a large pot or deep skillet over medium heat. Add your sliced smoked sausage and chopped onion, and cook until the sausage starts to brown and the onion turns translucent—about 5–6 minutes.

This step builds the flavor base, and browning the sausage is key to unlocking its smoky, savory notes.

2. Add Garlic for Depth

Once your sausage and onions are lightly golden, toss in your minced garlic and stir for 30 seconds to 1 minute. Garlic burns fast, so don’t walk away—it just needs to become fragrant.

3. Add the Liquids and Pasta

Now it’s time to add the heart of the dish:

• 2 cups chicken broth

• ½ cup heavy cream

• 1 can Rotel (with the juice)

• 8 oz bow tie pasta

Stir to combine, making sure the pasta is mostly submerged. Turn up the heat to bring everything to a boil.

4. Simmer and Cook

Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for 15–20 minutes, or until the pasta is tender and most of the liquid is absorbed.

Check halfway through and stir to ensure nothing sticks to the bottom. You’ll end up with a saucy consistency, perfect for coating every piece of pasta.

5. Stir in the Cheese

Once the pasta is cooked and the sauce has thickened, turn off the heat and stir in your shredded cheese blend. It will melt into the hot pasta, creating a luscious, gooey finish that ties everything together.

👉 Pro Tip: If you like extra cheesy pasta, don’t hesitate to sprinkle a little more cheese on top before serving.

6. Taste and Serve

Taste and adjust seasoning with salt and black pepper. Serve hot, optionally garnished with chopped parsley or an extra sprinkle of cheese.