Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce

I’m partnering with Aidells® Sausage to bring you today’s recipe, all opinions are my own. Thank you for helping me work with brands I love!

Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce | lifemadesimplebakes.com

I’m not going to lie, I always struggle when it comes to planning easy and elegant meals for our guests. Since we don’t own a grill we make everything in our kitchen. When it’s summer/90+ degrees out and your air conditioner is on the fritz, the quicker dinner gets made, the better! This recipe for sausage, mushroom & spinach pasta with red pepper sauce is a hearty, filling meal that’s perfect for summer entertaining. It can easily feed a crowd and is ready to go in just 45 minutes! Yess!!! ????

Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce | lifemadesimplebakes.com

The real star of this dish is the Aidells® Italian Style with Mozzarella Cheese Sausage. We’re obsessed. Not just with this specific kind, but with all of their sausages! We always have a few packages stashed away in our refrigerator and freezer. They’re one of our go-to proteins! I love that Aidells® Sausages are made with naturally smoked, all-natural chicken, real fruits & vegetables, and herbs & lively spices. The flavor is always incredible! Plus they’re gluten free, contain no nitrites or added hormones, and are crafted with real hand-picked ingredients in small batches. And because they’re pre-cooked, they only take about 8 minutes to heat up- you can’t beat that!

Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce | lifemadesimplebakes.com

Are you ready to see how we put those ???? delicious links to good use?!

To start, bring a large stockpot ⅔ full of water to a boil. Add one pound of your favorite pasta (any shape will do) and cook according to the package’s directions. Rinse with cold water and drain; set aside. Then, heat the olive oil in a large pot (or dutch oven) set over medium-high heat. Add the mushrooms and sauté, stirring from time to time, about 4 minutes. Add the sliced rounds of sausage, stirring occasionally, and cook until browned. Toss in the spinach and cook just until wilted. Transfer mixture to a plate and set aside.

Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce | lifemadesimplebakes.com

For the sauce, in the same pot, add the remaining 2 tablespoons of olive oil. When hot, add the onions and sauté, stirring from time to time, about 3 minutes. Sprinkle the salt over the onions as they cook so that they begin to sweat. Add the garlic and cook just until fragrant. Pour in the red wine (use a whisk to scrape up any browned bits on the bottom of the pan) and cook until reduced by half. Note: I used Trapiche Malbec from The Wine Group. It had an intense, complex yet elegant flavor that was perfect for this sauce. Mix in the sage, anchovy paste and tomato paste, cook for 3 minutes, stirring often.

Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce | lifemadesimplebakes.com

Stir in tomatoes and the roasted red peppers, smoked paprika and cayenne pepper, then turn the heat back down to medium. Let simmer for 10 minutes. Remove from the heat and purée the sauce in a food processor or blender. Return the sauce to the pan and set over medium-low heat.

Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce | lifemadesimplebakes.com

Mix in the sausage, mushroom and spinach mixture. Cook for 5 minutes OR until heated throughout. Add the cooked pasta and the parmesan cheese. Stir until combined and then serve immediately!

Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce | lifemadesimplebakes.com

This dish was packed full of amazing flavor. It was a huge hit with our family and will definitely be a hit when we enterain this summer. It’s quick, easy and so delicious. Give it a try, you’re going to love it!

Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce
 
Prep time
Cook time
Total time
 
This recipe for sausage, mushroom & spinach pasta with red pepper sauce is a hearty, filling meal that's perfect for summer entertaining!
Author:
Yield: 6-8 servings
Ingredients
  • 1 lb. dry pasta (any shape works)

  • 1 tbsp. olive oil
  • 8 oz. crimini mushrooms, stems removed and sliced
  • 3 links Aidells® Italian Style with Mozzarella Cheese Sausage
  • 3 handfuls fresh spinach, coarsely chopped

  • Red Pepper Sauce:
  • 2 tbsp. olive oil
  • 1 yellow onion, diced
  • ¼ tsp. kosher sea salt
  • 4 garlic cloves, minced
  • ¾ c. red wine
  • 1 tbsp. fresh sage, chopped
  • ½ tsp. anchovy paste
  • 2 tbsp. tomato paste
  • 1 c. fire roasted diced tomatoes
  • 1 (16 ounce) jar roasted red peppers, drained and rinsed
  • ¼ tsp. smoked paprika
  • ¼ tsp. cayenne pepper
  • ¼ c. grated parmesan cheese
Directions
  1. Bring a large stockpot ⅔ full of water to a boil. Add the pasta and cook according to the package's directions. Rinse with cold water and drain; set aside.
  2. Heat the olive oil in a large pot (or dutch oven) set over medium-high heat. Add the mushrooms and sauté, stirring from time to time, about 4 minutes. Add the sausage, stirring occasionally, cook until browned. Toss in the spinach and cook just until wilted. Transfer mixture to a plate and set aside.
  3. For the sauce, in the same pot, add the remaining 2 tablespoons of olive oil. When hot, add the onions and sauté, stirring from time to time, about 3 minutes. Sprinkle the salt over the onions as they cook. Add the garlic and cook just until fragrant. Pour in the red wine (use a whisk to scrape up any browned bits on the bottom of the pan) and cook until reduced by half. Mix in the sage, anchovy paste and tomato paste, cook for 3 minutes, stirring often.
  4. Stir in tomatoes and the roasted red peppers, smoked paprika and cayenne pepper, then turn the heat back down to medium. Let simmer for 10 minutes.
  5. Remove from the heat and purée the sauce in a food processor or blender. Return the sauce to the pan and set over medium-low heat. Mix in the sausage, mushroom and spinach mixture. Cook for 5 minutes until heated throughout. Add the cooked pasta and the parmesan cheese. Stir until combined. Serve immediately.
Notes
-You can remove the casing of the sausage and break it up if you prefer the texture of ground sausage.
-If you prefer a sweeter sauce, add 1 tsp. sugar to the sauce in step 4.

Recipe source: Life Made Simple

This is a sponsored conversation written by me on behalf of Aidells® & The Wine Group. The opinions and text are all mine. Comments submitted may be displayed on other websites owned by the sponsoring brand.