Chipolte Sausage Cream Sauce with Pasta

barbara lentz


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.

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30 Min
15 Min
Stove Top


1 Tbsp
1 Tbsp
olive oil
1 medium
onion chopped
4 clove
garlic minced
1 lb
sweet italian sausage casing removed
1 c
dry white wine
14 1/2 oz
can diced tomatoes with juices
chipotle pepper with adobo sauce minced
1 c
heavy cream
6 Tbsp
fresh italian parsley chopped
1 lb
pasta your choice cooked and drained
1/2 c
grated parmesan cheese
freshly grated parmesan,romano, or asiago cheese for sprinkling


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
2Add tomatoes with juice and chipolte pepper. Simmer 3 minutes. Stir in heavy cream and grated parmesan. Cook until thickened. Stir in parsley.
3Serve over pasta and sprinkle with freshly grated cheese.

About this Recipe

Course/Dish: Pasta, Pork
Main Ingredient: Pasta
Regional Style: Italian