Spinach and Red Pepper Pasta with Italian Sausage
This is a perfect quick pasta dish that's flavorful and fun!"I used 12oz pasta, doubled the meat, doubled the veg. I added 1/2 bag frozen peas. I used only 1/4 can heavy cream and increased water to 1/4 cup. The whole family enjoyed this recipe. A very good meal for busy weeknights. We will put this in our dinner rotation. Thank you for sharing the recipe." - OaxacaCookin
Yield: 4 Servings Ready in 30 minutes
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|1/2 poundBow tie pasta (farfalle)|
|1 tablespoonGarlic powder|
|1/2 cupFresh mushrooms; Sliced|
|2 teaspoonsItalian Seasoning|
|1/2 cupRed Pepper; (Sliced)|
|1/2 cupSpinach; Chifonade|
|1 teaspoonOnion powder|
|1 salt and pepper; to taste|
|1/4 teaspoonRed pepper flakes|
|1/2 poundItalian Sausage; Ground|
|1 canCampbells Cream of Mushroom|
|1 CanHeavy cream|
|1 CupParmesan cheese|
|1/4 teaspoonDried oregano|
Spinach and Red Pepper Pasta with Italian Sausage Preparation
Cook pasta at a rolling boil with salt for 10 minutes. Remove and strain, set aside.
In a large high pan add sausage and cook until brown.
Add in mushrooms, spinach, and red peppers.
Cooking for 3 minutes on medium heat.
Reduce heat to medium low.
Add in water, cream of mushroom soup, heavy cream, and Parmesan cheese.
Stir and reduce.
Add in seasonings (garlic powder, onion powder, red pepper flakes, Italian seasoning, oregano, & parsley)
When sauce has cooked for 5-6 minutes add in pasta and cook for 2 more minutes and stir.
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