Creamy Chipotle Pasta with Sausage

By Addie

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

• 1 pound Italian 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

Preparation

Step 1

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.