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Creamy Chipotle Pasta with Sausage

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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 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.
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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