Spicy Sausage Pasta

Spicy Sausage Pasta
Serves: 4+

I don't typically eat pasta dishes, I try to avoid such a processed carbohydrate as much as possible, but I found a low-carb pasta called Dreamfields Pasta that uses non-digestable fiber - protecting blood sugar from rising and only giving about 5g of digestible carbs! Typical pastas have anywhere from 20-60 grams of digestible carbs depending on pasta style. I feel okay indulging in pasta once in a while, if its dreamfields pasta.

Spicy Sausage pasta is amazing, I made it with a bit more sauce then other recipes I've seen because it is rich and delicious and I could drink it up from the bottom of my bowl!

Ingredients;

1 tbsp olive oil

1 lb smoked sausage - I used Butterball spicy turkey sausage1.5 cups diced onion
1 diced yellow bell pepper
1 diced red bell pepper

1 8oz package mushrooms, sliced
2 cloves garlic, minced
2 cups chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles
1/2 cup half and half
1/2 box of penne pasta
1 cup shredded cheese, mexican blend or jack cheeses.
1/3 cup thinly sliced scallions

salt and pepper

Instructions:

1. Roast your red pepers over an open flame. You can use a gas burner or an outdoor grill.

Once blackened on all sides, place in a zip lock bag and let steam for 5-10 minutes. It will make the skins easy to peel off.

Let cool enough that you can touch the pepper without burning your hands.

Once the skins are removed, cut up the flesh and add to the pan.

2. Add olive oil to a skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and mushrooms and cook until they have browned.

Then add your roasted red peppers.

2. Add broth, rotel, uncooked pasta, salt and pepper and stir. 

Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese and the half and half. Top with remaining cheese and sprinkle with scallions or fresh basil. Broil until cheese is melted, spotty brown, and bubbly.

It will continue to thicken as it cools.

I topped mine off with some fresh cut basil, it is AMAZING!