Creamy Cajun Pasta

Begin by melting 2 tablespoons of unsalted butter in a large, heavy-bottomed pot over medium heat. Once the butter starts to bubble gently, add the spicy Italian sausage, seasoning lightly with kosher salt to enhance its rich flavors. Allow the sausage to brown undisturbed for about 2 minutes on one side to develop a deep caramelized crust, then stir and cook for another 2 minutes on the other side for even browning. Next, add the diced medium yellow onion to the pot, sprinkle with a bit more salt, and cook for 2 minutes until the onions soften and become translucent, releasing their sweet aroma. Introduce the finely chopped jalapeño, minced garlic, and the robust tablespoon of tomato paste. Stir thoroughly to distribute the tomato paste evenly, enriching the base with its concentrated flavor. Sprinkle in 2 tablespoons of McCormick® Jazzy Spice Blend and mix well to awaken Cajun-inspired aromas. Add the dried penne pasta along with diced red and green bell peppers, sliced button mushrooms, and a pinch of salt. Toss everything together before pouring in the fire-roasted tomatoes and 4 cups of chicken stock. Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover the pot and let it cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and the vegetables are just cooked through yet retain slight firmness. Stir in 5 ounces of cream cheese, allowing it to melt and create a luscious, creamy sauce that envelops every ingredient. Taste for seasoning and adjust salt if necessary. Serve the Creamy Cajun Pasta hot, garnished with chopped scallions for a fresh, bright finish. For a little extra flair, consider sprinkling some freshly cracked black pepper or a dash of extra spice. Enjoy this comforting, flavorful dish that promises a delightful meal every time!