Ingredients
for 8 servings
- 2 tablespoons unsalted butter
- 1 lb spicy italian sausage(455 g), cut into rounds
- kosher salt, to taste
- 1 medium yellow onion, thinly sliced
- 1 jalapeño, seeded and minced
- 1 tablespoon garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons McCormick® Jazzy Spice Blend
- 1 lb dried pasta(455 g), penne
- 1 red bell pepper, seeded and thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 8 oz mushroom(225 g), stemmed and sliced
- 14 ½ oz fire-roasted tomato(410 g), 1 can
- 4 cups chicken stock(960 mL)
- 5 oz cream cheese(140 g), cubed
- 2 scallions, thinly sliced for garnish
- Preparation
- In a large, heavy-bottomed pot, melt the butter over medium heat until just bubbling. Add the sausage and then season with salt. Brown for 2 minutes on 1 side, then stir and brown on the other side for 2 minutes more.
- Add the onion, season with salt, and cook for 2 minutes, until starting to soften. Add the jalapeño, garlic, and tomato paste. Stir to distribute the tomato paste. Add the Jazzy spice blend and stir to combine.
- Add the pasta, red and green peppers, mushrooms, and salt and stir to combine. Pour in the tomatoes and stock. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, until the pasta is cooked through and the peppers are tender but not mushy.
- Mix in the cream cheese to create a thick, creamy sauce.
- Serve garnished with scallions, if desired.
- Enjoy!
No comments:
Post a Comment