This recipe for sausage, mushroom & spinach pasta with red pepper sauce is a hearty, filling meal that's perfect for summer entertaining!
Course: Main Course
1lbdry pastaany shape works
8ozcrimini mushroomsstems removed and sliced
3linksItalian style sausageWe like Aidells® Italian Style with Mozzarella Cheese Sausage
3handfulsfresh spinachcoarsely chopped
Red Pepper Sauce
1/4tspkosher sea salt
1cupfire roasted diced tomatoes
1(16 oz) jarroasted red peppersdrained and rinsed
1/4cupgrated parmesan cheese
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.
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.
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.
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. 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.
-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.