Spinach, Pepper, and Chicken Sausage Pasta


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

  1. 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.
  2. 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.
  3. 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
  4. Serve with extra Parmesan or Romano cheese.


One thought on “Spinach, Pepper, and Chicken Sausage Pasta

  1. Use about 3 cups of broth in your recipe and add your pasta uncooked to the pot and cover and cook…the starch from the pasta makes the sauce for you. I tried it this way with about a 1/2 lb of pasta in a recipe and it was perfect! I used Knor’s Bullons 1 1/2 cubes and 3 cups of water. Didn’t have to salt or pepper.

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