This has to be one of the easiest, yet most requested dishes I make. Whenever I serve it, I get asked for the recipe and people think I am leaving something out because it’s so simple. If you can use fresh pasta, it is even better. I am usually able to find chicken sausage without the casing. Sweet Italian or hot sausage work equally well. This is the one I used this time:
Adding the pasta water to the finished dish is key but I often forget to reserve some. When I get out my colander, I try to place my measuring cup right in it so I don’t forget!
Here’s the recipe:
Spinach, Pepper, and Chicken Sausage Pasta Serves 4-6
1 pound of fusilli (penne, rotini or small shells will work too)
1 pound of fresh chicken sausage
1 red bell pepper seeded and chopped in 1/2″ pieces
3 TBS olive oil
6 ounces of baby spinach (5-6 cups)
3/4 cup grated Parmesan cheese
- Cook pasta according to package directions in a large pot adding 1TBS of salt to the pasta water. Drain and reserve 1 cup of the pasta water. Return the pasta to the pot.
- While the pasta is cooking, in a large non-stick skillet over medium high heat cook sausage, breaking it up until cooked through, about 10 minutes. Add the pepper and cook until starting to brown, about 5 minutes. Add the olive oil and turn off the heat.
- Add the sausage and pepper to the pasta. Add the spinach, Parmesan and 1/2 cup of the pasta water. Toss to combine and add extra water, salt and pepper if needed
- Serve with extra Parmesan or Romano cheese.