White Cheddar Ranch Pasta (Print Version)
# Ingredients:
→ Pasta and Liquids
01 -
12 oz rotini pasta
02 -
2 cups milk
03 -
2 cups chicken broth
→ Protein and Cheese
04 -
14 oz smoked sausage, sliced into rounds
05 -
1 1/2 cups shredded white cheddar cheese
→ Seasonings and Veggies
06 -
1 packet ranch seasoning mix
07 -
3 cloves garlic, minced
08 -
2 cups baby spinach
09 -
1/2 cup roasted red peppers, chopped
10 -
Salt and pepper, to taste
→ Fats
11 -
2 tablespoons butter
12 -
1 tablespoon olive oil
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Add sausage slices and brown until golden on both sides. Remove from skillet and set aside.
02 -
In the same skillet, melt butter and sauté minced garlic until fragrant, approximately 30 seconds.
03 -
Pour in chicken broth and milk, scraping up any browned bits from the pan base. Stir in the ranch seasoning mix and bring to a gentle simmer.
04 -
Add rotini pasta to the liquid ensuring it is mostly submerged. Cover and cook over medium heat, stirring occasionally, until pasta reaches al dente texture, approximately 12 to 15 minutes.
05 -
Reduce heat to low and gradually stir in shredded white cheddar cheese until the sauce becomes smooth and creamy.
06 -
Gently fold in baby spinach and roasted red peppers, allowing the spinach to wilt slightly.
07 -
Return the browned sausage slices to the skillet, stirring to combine all ingredients uniformly. Season with salt and pepper to taste and serve promptly.
# Notes:
01 -
For best results, use freshly shredded cheese to ensure smooth melting and optimal texture.