Ingredients
8
8 servings
- •2 tablespoons unsalted butter
- •1 lb spicy italian sausage, cut into rounds
- •kosher salt, to taste
- •1 medium yellow onion, thinly sliced
- •1 jalapeño, seeded and minced
- •1 tablespoon minced garlic
- •1 tablespoon tomato paste
- •2 tablespoons McCormick® Jazzy Spice Blend
- •1 lb dried penne pasta
- •1 red bell pepper, seeded and thinly sliced
- •1 green bell pepper, seeded and thinly sliced
- •8 oz button mushrooms, stemmed and sliced
- •14 ½ oz fire-roasted tomato
- •4 cups chicken stock
- •5 oz cream cheese, cubed
- •2 scallions, thinly sliced, for garnish
Instructions
- In a large, heavy-bottomed pot, melt the butter over medium heat until just bubbling. Add the sausage, then season with salt. Brown for 2 minutes on one 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!
Nutritional Facts
Per 8 servings
- Calories: 387
- Carbohydrate: 29g
- Fat: 24g
- Fiber: 2g
- Protein: 17g
- Sugar: 6g
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