Creamy Chipotle Pasta with Sausage

The Girl and I like pasta quite a bit. The guys, not so much, but this recipe was one that everyone thought was good. I knew going into it that I was riding a pretty fine line for all concerned. It was pasta, which might set the men off, but it also had chipotle peppers in it, which could start The Girl's "I hate Mexican food" alarm off. It was acceptable to everyone, which is a success in my book. The chipotle peppers give it just a nice little zing.

Creamy Chipotle Pasta with Sausage

• 1 pound Italian sausage links, cut into 3/4" slices ( you can use whatever kind you want, even turkey)
• 1/2 pound sliced fresh mushrooms (those who know me know that these didn't make an appearance)
• 1 medium sweet red pepper, chopped
• 2 teaspoons olive oil
• 1 Tablespoon brown sugar
• 1 Tablespoon minced chipotle pepper in adobo sauce (comes in a small can in the Mexican food section of the store)
• 2 teaspoons chili powder
• 3/4 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1 1/2 cups heavy whipping cream (I used a combination of whipping cream and half & half)
• 1 1/2 cups shredded Mexican cheese blend, divided
• 2 cups frozen peas
• Hot, cooked thin spaghetti (I think I used linguine)

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 pasta, sprinkle with remaining cheese. Before you serve, have your children pose with the finished dish. Makes 6 servings.

Comments

[JulieP]

Looks yummy!!

[Lil Sis]

LOVE the picture!! The pasta looks yummy too!

[Joyce]

DH would love this!