Creamy Chipotle Pasta With Sausage Recipes

SPICY CHICKEN CHIPOTLE CREAM SAUCE PASTA

Steps:

• Combine all Chipotle Sauce ingredients in blender, puree to a smooth paste, transfer to a bowl, and refrigerate if not using immediately. (yields about 1/2 cup sauce)
• Bring a large pot of water to rolling boil. Season with salt. Add half-moon sliced zucchini, and broccolini. Boil for 1 minute or until just crisp tender. Remove to a plate. In same boiling water, add pasta and cook until al-dente or follow the package directions. Once cooked, drain the pasta (reserve pasta liquid) and set aside both.
• If serving tortillas chips. Heat oil for frying in a shallow frying pan. (you don't need a lot of oil. Just fill a small pan 1/2 inch). Slice corn tortilla into thin strips. When oil is hot, add strips and fry until light golden. Remove on a plate lined with paper towel. Season with salt. Set aside.
• Heat a pan on medium heat. Add chipotle pasta sauce and let it sizzle for 15 seconds. Now add cream and 1/4 cup pasta water and let it cook for 30 sec more or until warms through.
• Mix well and switch off the heat.
• Add in pasta, boiled veggies, frozen peas, and toss to combine.
• Transfer to serving plates. Top with sliced chicken and tortilla strips. Garnish with grated parmesan and chopped parsley. Serve and enjoy!

CHEESECAKE FACTORY SPICY CHICKEN CHIPOTLE PASTA

Steps:

• Set your water to boil for your pasta.
• Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
• Shock it with cold water through a colander.
• Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don't rinse.
• In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
• In a large skillet add the butter and melt over medium heat.
• Add the bell peppers and onions and cook until just translucent.
• Add in the garlic and cook an extra minute.
• Remove the vegetables and add in the olive oil.
• Add the chicken to the pan and turn the heat up to medum-high.
• Brown the chicken on both sides.
• Add in the honey and stir, cooking an additional 5 seconds.
• Add the bell pepper mixture back to the pan
• Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
• Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
• Stir to coat everything and serve with any garnishes you'd like (Cheesecake Factory uses tortilla strip chips and cilantro).

SOUTHWESTERN GRILLED CHICKEN PASTA W/CHIPOTLE CREAM SAUCE

Steps:

• Cook pasta. Cook the penne pasta in salted boiling water until al dente', according to instructions. Drain and set aside.
• Cook chicken. Heat grill pan or grill and cook chicken until opaque, about 3-4 minutes per side. Slice into 2" long slices and set aside.
• Start sauce. Heat butter in a heavy saucepan over medium heat. Add shallot sand sauté until translucent. Add chipotle peppers, half and half and adobo sauce. Let simmer over medium heat, stirring every minute or two until sauce thickens.
• While sauce is cooking, sauté' corn, red and yellow peppers and onions in vegetable oil in a separate pan over medium heat until tender, about 3 minutes. Set aside.
• When cream sauce has thickened, add the vegetables and continue to stir. Add chicken and pasta and stir well to coat pasta. Remove from heat and stir in cilantro. Salt to taste and serve.

SHRIMP PASTA WITH CREAMY CHIPOTLE SAUCE RECIPE - (4.1/5)

Steps:

• Boil the pasta in a large sauce pan until al dente, according to the package instructions. Drain and set aside. Heat the oil in a Dutch oven or large frying pan on medium heat and, stirring occasionally, sauté the onions for 2 minutes or until wilted. Stir in the garlic, bell peppers, tomatoes, and cumin. Sauté for an additional 2 minutes. Reduce the heat to medium-low and stir in the chipotles, shrimps, lemon juice, and half-and-half (or cream or evaporated milk). Simmer until the shrimps are just cooked through, approximately 3 to 5 minutes, depending on the size of shrimps used. Stir in the cilantro. Taste and correct the seasoning by adding salt, pepper, and, if needed, additional chipotle to suit your taste. Return the pasta to the sauce pan in which it was cooked, sprinkle with the grated cheese (if used), and pour the shrimp sauce over it. Toss until well blended and transfer to a serving dish. Serves 4 as a main course.

CHIPOTLE PASTA

Steps:

• Place a pot of water on the stove and bring it to a boil. Add about a tablespoon of salt to the water and then cook the pasta until it is tender. Scoop out a bit of the cooking water and set it aside prior to draining the pasta.
• While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the onions and saute for about 4-5 minutes, until they are lightly browned. Add the garlic and saute until fragrant, about 30 seconds.
• Add the bell peppers and mushrooms and stir to combine. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Saute for 2-3 minutes until they are hot and slightly tender, but still a bit crisp.
• While the vegetables are finishing, whisk together the cream, the chipotle pepper, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the oregano. Add the cream mixture to the hot skillet and stir to coat the vegetables.
• Let it cook for about a minute and then add the pasta to the skillet with all of the vegetables. Toss to combine and then continue tossing and stirring the skillet while allowing the sauce to finish thickening for about a minute until it is coating the pasta and vegetables.
• Add a splash or two of the pasta water to the skillet, if the pasta seems dry. (If you forgot to reserve the pasta water, use a splash of cream.) Serve immediately. Enjoy!

CHIPOTLE SAUSAGE PASTA DISH

Steps:

• In a large non-stick skillet, saute the sausage, onion, red pepper, and garlic.
• Add remaining ingredients, except pasta and simmer for about 15 minutes.
• While sauce is simmering, cook pasta according to package directions.
• Stir into sauce and heat through.
• Serve with shredded cheese.

CREAMY CHIPOTLE PASTA WITH SAUSAGE

Steps:

• Cook sausage in a large skillet over medium heat until no longer pink; drain. Remove and keep warm., Saute mushrooms and red pepper in oil in the same pan until tender. Stir in the brown sugar, chipotle pepper, chili powder, salt and marjoram; cook 1 minute longer., Add cream, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Reduce heat., Add 1 cup cheese; cook and stir until melted. Stir in sausage and peas; heat through. Serve with spaghetti. Sprinkle with remaining cheese.

PASTA WITH SHRIMP AND CREAMY CHIPOTLE SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1/2 cup pasta water, then drain.
• Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add fennel, season with salt and pepper, and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add corn and chipotles with sauce and cook, stirring, 3 minutes. Add shrimp; cook until just beginning to curl but not completely cooked, about 1 1/2 minutes.
• Add pasta, reserved pasta water, and cream. Cook, stirring and shaking pan until pasta and shrimp are cooked through and a creamy sauce forms, 1 to 2 minutes more. Season with salt and pepper and serve, garnished with fennel fronds.

ELAINA - THE RISING SPOON

Steps:

• Place a medium-sized Dutch oven, stockpot, or saute pan (with tall, straight sides) over medium-high heat and measure in the cooking oil.
• Let the oil warm a minute, then add the onion & bell pepper. Cook 3-5 minutes, stirring occasionally. Reduce heat to medium and stir in the garlic. Cook for about 1 minute, then add the ground sausage. Cook 3-5 minutes, while breaking the meat into small chunks with a spatula.
• Add the dried spices, diced tomatoes, broth, and spaghetti (broken in half). Stir everything and push the spaghetti down until it's submerged in the broth. If needed, add more broth or water 1/4 cup at a time until the spaghetti is just barely covered by the liquid.
• Cover with a lid and bring the mixture to a simmer (this should take about 2-3 minutes). Stir the pasta to make sure it's not sticking to the bottom, replace the lid, then reduce heat to medium-low and cook for 10 minutes.
• Stir in the canned coconut milk or heavy whipping cream, replace the lid again, and cook for another 5 minutes, or until the noodles are tender to your liking.
• Remove from heat, uncover, and add the lemon juice (or vinegar) + grated cheese. Stir well, taste and (if needed) add more salt or lemon juice. Let the spaghetti sit for 5-ish minutes so the sauce can thicken up. Ladle into bowls and (optional) top with extra cheese, cracked black pepper & olive oil.

CREAMY SAUSAGE PASTA RECIPE

Steps:

• Cook pasta: In a large pot of boiling salted water, cook pasta according to al dente package instructions. Drain well and set aside.
• While pasta cooks, sauté vegetables: In a large, deep skillet heat 1 tablespoon of oil over medium heat. When oil shimmers, add the onion and bell pepper. Cook, stirring occasionally until vegetables are almost softened, about 3-4 minutes.
• Add sausage and season: Increase heat to medium-high. Add the sausage to the pan along with the Italian seasoning. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, breaking the sausage up into large crumbles as you go, for about 4-6 minutes, or until sausage is almost browned. Reduce heat to medium and add the garlic. Cook until fragrant, about 1 minute.
• Add flour and deglaze: Sprinkle the flour over sausage and stir well. Cook 1-2 minute to remove raw flour taste. Add the wine (or 1/3 cup broth) to deglaze the pan. Stir well, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Cook for 1-2 minutes, or until the liquid is almost completely absorbed.
• Add liquids and simmer: Stir in the broth and then add the heavy cream. Bring to a gentle simmer, stirring occasionally, then immediately reduce the heat to maintain a gentle simmer. Simmer for 10-12 minutes, or until the sauce is reduced and slightly thickened.
• Add pasta: Stir in the cooked pasta. Cook until heated through, about 1 minute.
• Add parmesan: Turn off the heat and gradually stir in parmesan cheese, one handful at a time. Stir until cheese is fully melted and incorporated.
• Serve: Taste and adjust for seasoning with salt and pepper. Sprinkle with fresh herbs and top with a generous squeeze of fresh lemon. Serve and enjoy!

CHIPOTLE PASTA

Steps:

• In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, chipotle sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
• Serve in pasta bowl and garnish with diced tomato, scallions, and more grated Parmesan.
• Combine all ingredients in blender, puree, cover and refrigerate.