Spicy Sausage Skillet

1 Tbsp olive oil

1 lb smoked sausage, sliced into 1/4" slices

2 Tbsp dried minced onion flakes

1 tsp garlic powder

2 cups low-sodium chicken broth

1 (10 oz) can Rotel tomatoes

1/2 cup heavy cream

8 oz campanelle pasta (or penne)

1/4 tsp salt 

1/2 tsp pepper

1 cup Monterey Jack cheese, shredded

1/3 cup thinly sliced scallions

 Heat olive oil over medium hight heat in a 12-inch oven safe skillet until hot.  Add sausage and cook until lightly browned.  

Add onion flakes, garlic powder, broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil.  Reduce heat to low and cover skillet. Simmer for 15-20 minutes, until pasta is tender.

Remove skillet from heat and stir in half of the cheese. Top with remaining cheese and sprinkle with scallions.  Broil until cheese is melted and bubbly.