Sausage, Mushroom & Spinach Pasta Recipe
This recipe for sausage, mushroom & spinach pasta with red pepper sauce is a hearty, filling meal that's perfect for summer entertaining!
Servings: 6 servings
Calories: 458kcal
Ingredients
- 1 lb dry pasta any shape works
- 1 tbsp olive oil
- 8 oz crimini mushrooms stems removed and sliced
- 3 links Italian style sausage We like Aidells® Italian Style with Mozzarella Cheese Sausage
- 3 handfuls fresh spinach coarsely chopped
Red Pepper Sauce
- 2 tbsp olive oil
- 1 yellow onion diced
- 1/4 tsp kosher sea salt
- 4 cloves garlic minced
- 3/4 cup red wine
- 1 tbsp fresh sage chopped
- 1/2 tsp anchovy paste
- 2 tbsp tomato paste
- 1 cup fire roasted diced tomatoes
- 1 (16 oz) jar roasted red peppers drained and rinsed
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 cup grated parmesan cheese
Instructions
- 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.
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.
-If you prefer a sweeter sauce, add 1 tsp. sugar to the sauce in step 4.
Nutrition
Serving: 6serving | Calories: 458kcal | Carbohydrates: 32g | Protein: 16g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 717mg | Potassium: 555mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1770IU | Vitamin C: 9mg | Calcium: 115mg | Iron: 3mg