This is the definition of comfort food. It’s creamy, cheesy, spicy, and super easy to make. Which means less cleanup, more time for wine. What more do you need?

Ingredients

• 1 14-oz can diced tomatoes
• 1 7-oz can fire roasted green chiles
• 1 tbsp olive oil
• 1/2 large white onion, finely diced
• 1 lb hot Italian sausage, removed from casings
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 tsp chili powder
• 12 oz pasta (I like to use a fun shape where the sauce will get stuck in the crevices, I love campanelle or fusilli)
• 1 tsp fine sea salt
• 1 cup freshly grated parmesan cheese, divided
• 1/3 cup thinly sliced green onions
• Freshly cracked black pepper

Directions

1. Pulse the diced tomatoes and green chiles in a food processor or blender until it resembles chunky salsa.  Set aside.
2. Add 1 tbsp olive oil in a large skillet over medium heat.  Add onion and saute until translucent, 2-3 minutes.  Add the sausage, breaking up with the back of a wooden spoon.  Cook for 5-6 minutes until browned.
3. Add the diced tomato/green chile mixture, chicken broth, heavy cream, chile powder, pasta, salt, and 1/2 cup of the parmesan cheese to the skillet.  Stir to combine.  Bring to a boil, stir, and cover the skillet.  Reduce the heat to medium-low and simmer until the pasta is tender, approximately 12-15 minutes. 
4. Remove the skillet from the heat.  Top with the green onions, remaining 1/2 cup parmesan cheese, and several turns of freshly cracked black pepper.  Serve.