Spicy Pasta Bake With Sausage  (serves 4--from  Nancy)
 
1 pound chorizo sausage, halved lengthwise and sliced thin
1 onion, chopped fine
4 garlic cloves, minced   (I only use one)
3 cups low-sodium chicken broth (be sure to use low sodium -- Swanson)
1 (10 oz) can Ro-Tel tomatoes  (I can't take spicy, so I use regular crushed tomatoes)
1/2 cup heavy cream
12 ounces penne 
salt and pepper
2 cups shredded pepper Jack cheese
4 scallions, sliced thin
 
1.  Adjust your oven rack to upper-middle position and heat broiler.   Cook chorizo and onion in large heatproof skillet over medium-high heat and lightly browned, about 8 minutes.  Add garlic and cook about 30 seconds.
 
2.  Stir in broth, tomatoes, cream, pasta, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to boil.   Cover pan and reduce heat to medium low.  Simmer, stirring frequently, until pasta is tender, about 15 minutes.
 
3.  Off the heat, uncover the pan and stir in 1/2 cup of cheese.  Top with remaining cheese and broil until cheese is melted and spotty brown -- about 3 minutes.   Sprinkle with scallions and serve.