Creamy Chipotle Pasta with Sausage Recipe

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Creamy Chipotle Pasta with Sausage Recipe
Creamy Chipotle Pasta with Sausage Recipe photo by Taste of Home
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Creamy Chipotle Pasta with Sausage Recipe

Read Reviews
5 2 3
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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

  • 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
  1. Cook sausage in a large skillet over medium heat until no longer pink; drain. Remove and keep warm.
  2. 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.
  3. 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.
  4. 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

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Reviews forCreamy Chipotle Pasta with Sausage

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[email protected] User ID: 3820395 213508
Reviewed Nov. 6, 2014

"Loved it!"

MY REVIEW
walkercadillac User ID: 7529843 123625
Reviewed Feb. 11, 2014

"Very delicious and filling!!! I used that Aidell's Italian style chicken sausage, and 8oz. of Quinoa/Corn rotini pasta, and this was amazing! It has a bit of spice to it, so we absolutely loved it! I wanted to eat much more than I did, but it's just so HEARTY! Several elements in this dish come together to create a party in your mouth. A party that you'll want to make again in a few weeks!"

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