A flavorful blend of sausage, fresh vegetables, and creamy cheese, cooked together for a quick, hearty dinner.
# What You'll Need:
→ Meats
01 - 14 oz Italian sausage (mild or spicy), casings removed and sliced or crumbled
→ Vegetables & Aromatics
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 14 oz can diced tomatoes, including juices
06 - 2 cups fresh spinach, roughly chopped
→ Pasta & Liquids
07 - 10 oz penne or rigatoni pasta, uncooked
08 - 3 cups low-sodium chicken broth
09 - 1/2 cup heavy cream
→ Cheese & Garnish
10 - 3/4 cup grated Parmesan cheese
11 - Fresh basil or parsley, chopped, for garnish
→ Spices & Seasonings
12 - 1 teaspoon dried Italian herbs
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - Salt and black pepper, to taste
15 - 1 tablespoon olive oil
# Directions:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sausage and cook, breaking into pieces with a spoon until browned, approximately 5 minutes.
02 - Add the chopped onion and diced red bell pepper. Sauté for 3 to 4 minutes until vegetables are softened. Stir in minced garlic and cook for 1 minute until aromatic.
03 - Add uncooked pasta, diced tomatoes with their juices, chicken broth, dried Italian herbs, and crushed red pepper flakes if desired. Stir thoroughly and bring the mixture to a boil.
04 - Reduce heat to maintain a simmer. Cover pot and cook for 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
05 - Stir in heavy cream and chopped spinach. Cook uncovered for 2 to 3 minutes, until spinach is wilted and the sauce is creamy.
06 - Remove from heat. Stir in grated Parmesan cheese until fully melted into the sauce. Adjust seasoning with salt and black pepper to taste.
07 - Serve hot, completed with a sprinkle of chopped fresh basil or parsley as garnish.
