Spinach Mushroom and Sausage Pasta Recipe
Perfect for weeknights, this Spinach Mushroom and Sausage Pasta is done in 45 minutes, bringing bold flavors to your kitchen with minimal effort.
Servings: 6 servings
Calories: 619kcal
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 instructions. Rinse with cold water, drain, and set aside.
- Heat the olive oil in a large pot or Dutch oven set over medium-high heat. Add the mushrooms and sauté, stirring occasionally, for about 4 minutes. Add the sausage, stirring occasionally, and cook until browned. Toss in the spinach and cook just until wilted. Transfer the sausage mixture to a plate and set aside.
- For the pasta sauce, in the same pot, add the remaining 2 tablespoons of olive oil. When hot, add the onions and sauté, stirring occasionally, for about 3 minutes. Sprinkle salt over the onions as they cook. Add the garlic and cook until fragrant. Pour in the red wine, using 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, cooking for 3 minutes while stirring often.
- Stir in the diced tomatoes, roasted red peppers, smoked paprika, and cayenne pepper, then turn the heat down to medium. Let the sauce 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 it over medium-low heat. Mix in the sausage mixture. Cook for 5 minutes until heated throughout. Add the cooked pasta and Parmesan cheese, stirring 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.
To STORE Sausage, Mushroom, and Spinach pasta leftovers, place pasta in an airtight container and keep it in the refrigerator for up to 3 days. For FREEZING, store in a freezer-safe container for up to 3 months.
REHEAT on the stovetop over low heat or microwave until warm, adding a splash of water if needed to refresh the sauce’s consistency.
Nutrition
Serving: 6serving | Calories: 619kcal | Carbohydrates: 66g | Protein: 22g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 47mg | Sodium: 730mg | Potassium: 709mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1775IU | Vitamin C: 9mg | Calcium: 118mg | Iron: 3mg
