Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 3 cloves garlic, grated on a rasp
  • 1 green bell pepper, chopped
  • 2 teaspoons cumin
  • ½ teaspoon cinnamon
  • 2 teaspoons red pepper flakes
  • 2 links hot Italian sausage, removed from casings
  • 1 pound ground chicken
  • 8 ounces frozen spring peas
  • 2 tablespoons flour
  • ½ pound pasta (any short pasta that can hold a sauce) cooked al dente in salted water and drained, RESERVE 1 ½ cups of the cooking water
  • ½ cup heavy cream
  • ½ cup sour cream
  • 1 cup Asiago cheese, grated
  • salt and freshly ground black pepper

Prepare

Place a large pan with straight-sided edges over medium high heat and coat with oil. Sauté the onion, garlic, and pepper until the vegetables are tender and the onion is translucent, around 3 minutes. Add the seasoning and the sausage.

 

Break up the sausage with a wooden spoon to make small chunks and allow to brown for 3-4 minutes.

 

Add the chicken, and continue to break down the large chunks with the wooden spoon for an additional 4-5 minutes until the chicken is cooked through.

 

Add the frozen peas, flour, and mix well until the flour is fully incorporated into the pan.

 

Add the reserved 1 ½ cups of the pasta water and mix thoroughly.

 

Incorporate the pasta into the pan along with the heavy cream, sour cream, and cheese. Season to taste with salt and pepper.