Description
A creamy, comforting Cheddar Ranch Pasta featuring tender rotini cooked in a flavorful blend of chicken broth, milk, ranch seasoning, and garlic, combined with savory smoked sausage, roasted red peppers, and fresh baby spinach for a hearty, family-friendly meal ready in just 35 minutes.
Ingredients
Scale
Liquid Ingredients
- 2 cups chicken broth
- 2 cups milk
- 1 tablespoon olive oil
- 2 tablespoons butter
Pasta & Protein
- 12 oz rotini pasta
- 14 oz smoked sausage, sliced thin
Dairy & Cheese
- 1 1/2 cups shredded white cheddar cheese
Vegetables & Seasonings
- 3 minced garlic cloves
- 1 packet ranch seasoning mix
- 1/2 cup chopped roasted red peppers
- 2 cups baby spinach
- Salt and pepper to taste
Instructions
- Cook the sausage: Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced smoked sausage and fry until golden brown on both sides. Once cooked, remove the sausage from the skillet and set aside.
- Sauté the garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant but not browned.
- Create the cooking liquid: Pour in the milk and chicken broth, scraping the bottom of the skillet to loosen any flavorful bits. Stir in the ranch seasoning mix and allow the mixture to simmer gently.
- Cook the pasta: Add the rotini pasta to the simmering liquid, ensuring most pasta is submerged. Cover the skillet with a lid and cook over medium heat, stirring occasionally, until the pasta is tender and has absorbed some liquid, about 12 to 15 minutes.
- Add vegetables: Carefully stir in the baby spinach and roasted red peppers. Let the spinach wilt gently, softening slightly in the hot pasta mixture.
- Combine and finish: Return the cooked sausage to the skillet and mix everything thoroughly. Stir in the shredded cheddar cheese until melted and evenly distributed. Season with salt and pepper to taste, then serve immediately for best flavor and texture.
Notes
- Use smoked sausage for a smoky, savory flavor; kielbasa or andouille work well as substitutes.
- For a creamier texture, substitute half of the milk with half-and-half or heavy cream.
- Adjust seasoning carefully, as the ranch seasoning and sausage can be salty.
- Fresh spinach can be swapped with baby kale or arugula for a different leafy green texture.
- To make this recipe vegetarian, omit the sausage and add sautéed mushrooms or cooked chickpeas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
