After one taste of this rich, spicy sauce, it’ll be on your short list for those nights when you need a quick belly warmer. —Simple & Delicious Test Kitchen
- 1 pound Italian turkey sausage links, cut into 3/4-inch slices
- 1/2 pound sliced fresh mushrooms
- 1 medium sweet red pepper, chopped
- 2 teaspoons olive oil
- 1 tablespoon brown sugar
- 1 tablespoon minced chipotle pepper in adobo sauce
- 2 teaspoons chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1-1/2 cups heavy whipping cream
- 1-1/2 cups (6 ounces) shredded Mexican cheese blend, divided
- 2 cups frozen peas
- Hot cooked thin spaghetti
- Cook sausage in a large skillet over medium heat until no longer pink; drain. Remove and keep warm.
- Saute mushrooms and red pepper in oil in the same pan until tender. Stir in the brown sugar, chipotle pepper, chili powder, salt and marjoram; cook 1 minute longer.
- Add cream, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Reduce heat.
- Add 1 cup cheese; cook and stir until melted. Stir in sausage and peas; heat through. Serve with spaghetti. Sprinkle with remaining cheese. Yield: 6 servings.
Originally published as Creamy Chipotle Pasta with Sausage in Simple & Delicious February/March 2013, p14
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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