Ingredients:
– 8 oz penne pasta
– 12 oz smoked sausage (sliced)
– 1 medium onion (diced)
– 3 cloves garlic (minced)
– 1 bell pepper (any color, sliced)
– 1 can (14.5 oz) diced tomatoes (with juices)
– 4 cups chicken broth
– 1 tsp Italian seasoning
– 1/2 tsp red pepper flakes (optional)
– 1 cup heavy cream
– 1 cup spinach (fresh)
– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese
– Fresh basil leaves (for garnish)
Instructions:
1. In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the sliced smoked sausage and cook until browned, about 4-5 minutes. Remove the sausage and set it aside.
2. In the same pot, add the diced onion and bell pepper. Sauté until soft, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the diced tomatoes (with juices), Italian seasoning, red pepper flakes (if using), and chicken broth. Bring the mixture to a simmer.
4. Add the penne pasta to the pot and stir to combine. Ensure pasta is submerged in the liquid. Cover the pot and reduce heat to low, cooking for 12-15 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
5. Once the pasta is cooked, stir in the heavy cream, spinach, and cooked sausage. Let simmer for an additional 2-3 minutes until the spinach wilts and the dish is heated through. Season with salt and pepper to taste.
6. Remove from heat and stir in the grated Parmesan cheese until melted and well combined.
7. Serve hot, garnished with fresh basil leaves and additional Parmesan if desired.
Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4
