Creamy Chipotle Pasta with Sausage
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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
Ingredients
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1 pound Italian turkey sausage links, cut into 3/4-inch slices
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1/2 pound sliced fresh mushrooms
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1 medium sweet red pepper, chopped
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2 teaspoons olive oil
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1 tablespoon brown sugar
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1 tablespoon minced chipotle pepper in adobo sauce
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2 teaspoons chili powder
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3/4 teaspoon salt
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1/2 teaspoon dried marjoram
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1-1/2 cups heavy whipping cream
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1-1/2 cups shredded Mexican cheese blend, divided
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2 cups frozen peas
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Hot cooked thin spaghetti
Directions
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1.
Cook sausage in a large skillet over medium heat until no longer pink; drain. Remove and keep warm.
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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.
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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.
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4.
Add 1 cup cheese; cook and stir until melted. Stir in sausage and peas; heat through. Serve with spaghetti. Sprinkle with remaining cheese.
Nutrition Facts
2/3 cup: 464 calories, 37g fat (20g saturated fat), 121mg cholesterol, 887mg sodium, 14g carbohydrate (8g sugars, 3g fiber), 19g protein.
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