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Spinach and Red Pepper Pasta with Italian Sausage

Recipes »  Main Dish  »  Pasta

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

Cuisine: ItalianMain Ingredient: Italian Sausage

(4.7, 14) 64% would make again (reviews)

Favorite favorite of 396 people 333 people Try Soon want to try


Verified by SunnyJF

Servings          
Original recipe makes 4 Servings
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
2 tablespoonsWater
1 CupParmesan cheese
1/4 teaspoonDried oregano
1/4 teaspoonParsley

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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    • Calories Per Serving: 636
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    Spinach and Red Pepper Pasta with Italian Sausage Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    When I say use one can of heavy cream it's because I use the cream of mushroom soup can to measure the cream.
    1 months, 2 weeks, 6 days, 10 hours, 23 minutes ago
    It tasted great!! I'll be making this more often.
    2 months, 4 weeks, 1 days, 19 hours, 30 minutes ago
    3 months, 4 days, 13 hours, 33 minutes ago
    3 months, 4 days, 13 hours, 49 minutes ago
    4 months, 1 weeks, 5 days, 14 hours, 34 minutes ago
    I did make some changes to this recipe since I had some extra ingredients on hand. I added bacon instead of sausage, diced green peppers, red onion, cherry tomatoes, and mushrooms. I also added some asiago and Romano cheeses since I had them.
    4 months, 2 weeks, 7 hours, 46 minutes ago
    Loved it! Added some fresh peppers as well
    4 months, 2 weeks, 10 hours, 40 minutes ago
    5 months, 3 weeks, 1 days, 3 hours, 49 minutes ago
    This recipe is amazing! My family loves it
    7 months, 1 weeks, 3 days, 10 hours, 40 minutes ago
    7 months, 2 weeks, 16 hours, 32 minutes ago
    This sounds delish, but I have never seen heavy cream in a CAN? are you meaning a cup? Confused.
    7 months, 2 weeks, 18 hours, 43 minutes ago
    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.
    7 months, 2 weeks, 1 days, 10 hours, 9 minutes ago
    This recipe was delicious. It was pretty easy to make. As far as price, I would definitely make it in the summer when peppers, basil and spinach are on sale. Yummy! Also, sauted some zucchini in with the veggie mix to add more veggies. I also served tomatoes and feta along side it.
    3 years, 10 months, 4 days, 22 hours, 54 minutes ago
    [I posted this recipe.]
    3 years, 11 months, 16 hours, 35 minutes ago

    Tags

    1. best pasta
    2. Italian
    3. pasta + shrimp
    4. Pasta
    5. Garlic
    6. Red Pepper
    7. Spinach

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