chipolte sausage cream sauce with pasta
You can control how spicy this is by how many chipolte pepper in adobo sauce you add. I buy a can of chipolte peppers in adobo sauce and place each pepper in a ice cube tray slot with a little sauce and freeze it. That way I can take out just one when needed or however many I want. I could never use the whole can I like just a little heat. I just used one chipolte pepper and it was just right. I also do this with tomato paste. By putting it in an ice cube tray and freezing it I can take out a tablespoon at a time when needed instead of wasting a whole can.
prep time
30 Min
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 pound sweet italian sausage casing removed
- 1 cup dry white wine
- 14 1/2 ounces can diced tomatoes with juices
- 1 - chipotle pepper with adobo sauce minced
- 1 cup heavy cream
- 6 tablespoons fresh italian parsley chopped
- 1 pound pasta your choice cooked and drained
- 1/2 cup grated parmesan cheese
- - freshly grated parmesan,romano, or asiago cheese for sprinkling
How To Make chipolte sausage cream sauce with pasta
-
Step 1melt butter in large saucepan. Saute onions and garlic about 3 minutes. Add sausage and cook until almost done. Deglaze with wine and reduce until almost evaporated
-
Step 2Add tomatoes with juice and chipolte pepper. Simmer 3 minutes. Stir in heavy cream and grated parmesan. Cook until thickened. Stir in parsley.
-
Step 3Serve over pasta and sprinkle with freshly grated cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes