One Pot Creamy Sausage Roasted Red Pepper Pasta

• Meat

  • 1 lb Pork sausage, spicy

• Produce

  • 2 cups Baby spinach
  • 16 oz Cremini mushrooms
  • 2 cloves Garlic
  • 1 Yellow onion, medium

• Pasta & Grains

  • 8 oz Barilla penne pasta

• Baking & Spices

  • 1 16 ounce jar Red peppers, roasted

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Heavy cream
  • 1 Parmesan cheese

• Liquids

  • 3 3/4 cups Water

Found on flavorthemoments.com

Description

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 lb. spicy pork sausage, casings removed*
• 1 medium yellow onion, chopped
• 16 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 16 ounce jar roasted red peppers
• 8 ounces Barilla penne pasta, uncooked
• 3¾ cups water
• ¼ cup heavy cream
• 2 cups baby spinach
• Freshly grated parmesan cheese, for serving

Directions

• In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the sausage and break up into bite sized chunks with the back of a wooden spoon. Saute until browned and no longer pink, and transfer to a bowl using a slotted spoon and set aside. Discard all but 1 tablespoon of the grease.
• Cook the onion, mushrooms, and garlic in the remaining 1 tablespoon of grease until the onion has softened and the mushrooms have browned and liquid has evaporated, about 5-6 minutes.
• While the vegetables are cooking, puree the roasted red peppers in a food processor until smooth. Add them to the vegetables along with the pork, pasta, water, and heavy cream. Bring to a boil and reduce the heat slightly. Cook until the pasta has absorbed most of the liquid, about 10-15 minutes, stirring occasionally to prevent it from sticking.
• Add the spinach and cook just until wilted and the pasta is al dente. Add salt and pepper, to taste, and serve with freshly grated parmesan. Enjoy!