Spicy Sausage & Green Chile Pasta

Serving Size:  4-6


1 lb. Pueblo Chile Pepper Large Trumpets
1-3⁄4 cups tomatoes, diced
1⁄2 cup fire-roasted green chiles
1 tbsp. extra-virgin olive oil
1⁄2 white onion, finely diced
1 lb. hot Italian sausage, removed from casings
1 cup chicken broth
1 cup heavy cream
1⁄2 tsp. chile powder
Salt & pepper, to taste
1 cup grated Parmesan
1/3 cup green onions, thinly sliced


  1. In a food processor, blend tomatoes and green chilies until it resembles a chunky salsa.
  2. Add olive oil to a large skillet over medium heat. Add onion and sauté until translucent, about 2-3 minutes. Add sausage, breaking up into crumbles with the back of a wooden spoon. Cook for 5-6 minutes, or until browned.
  3. Add salsa mixture, chicken broth, heavy cream, chile powder, 1⁄2 cup of Parmesan, pasta, and salt & pepper to the skillet. Stir to combine. Bring to a boil, stir, and cover skillet. Reduce heat to medium-low and simmer until pasta is al dente and tender, about 12-15 minutes. Remove skillet from heat.
  4. Transfer pasta to serving dishes. Garnish with green onions and remaining Parmesan cheese. Serve and enjoy!