Ingredients
2tbspunsalted butter
1lbspicy Italian sausage,cut into rounds
kosher salt,to taste
1medium yellow onion,thinly sliced
1jalapeño,seeded, minced
1tbspgarlic,minced
1tbsptomato paste
2tbspMcCormick® Jazzy Spice Blend
1lbdried pasta,penne
1red bell pepper,seeded, thinly sliced
1green bell pepper,seeded, thinly sliced
8ozmushroom,stemmed, sliced
14½oztomato,(1 can), fire-roasted
4cupschicken stock
5ozcream cheese,cubed
2scallions,thinly sliced, to garnish, optional
Preparation
In a large, heavy-bottomed pot, melt the butter over medium heat until just bubbling. Add the sausage, then then season with salt.
Brown for 2 minutes on one side, then stir and brown 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, then stir to distribute the tomato paste. Add the Jazzy Spice Blend, then stir to combine.
Add the pasta, red and green bell peppers, mushrooms, and salt, then 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 to 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, and enjoy!
