Penne with Shrimp, Smoked Sausage and BBQ Chipotle Sauce

In a large saute pan over medium-high heat, cook the sausage links until browned.

While the links are cooking, make the chipotle sauce: Put the BBQ sauce, lemon juice, Dijon mustard and chipotle peppers with some of the adobe sauce in a blender and blend until smooth. When the links are fried to your liking add the cream and chipotle sauce into the pan with the links. Cook on medium heat or a low simmer for 20 to 30 minutes to really get the smoky flavor of the links into the sauce.

Cook the pasta according to the directions on the package minus 1 minute. When done, drain the pasta but reserve a cup or two of the pasta water, just in case you need it.

After 20-30 minutes of simmering, add the shrimp to the links and chipotle sauce. Cook until shrimp are pink. This only takes a few minutes so add it at the last minute so that the shrimp doesn’t over cook. Add the pasta into the saute pan with the links and shrimp and toss to coat. If the sauce has become a little thick, add some of the pasta water. Add salt and pepper to taste.

Serve with fresh grated parmesan, diced tomatoes and scallions.