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
Nutrition Info
Calories 887
Fat 52g
Carbs 83g
Fiber 4g
Sugar 12g
Protein 18g
How to Make It
1. Step
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.
2. Step
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.
3. Step
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.
4. Step
Mix in the cream cheese to create a thick, creamy sauce.
