Red Pepper Sauce
Ingredients
12 oz rotini or fusilli pasta
1 lb Italian sausage (mild or spicy), sliced
2 cups mushrooms, sliced (such as cremini or button)
3 cups fresh spinach leaves
1 small onion, finely chopped
3 cloves garlic, minced
1 can (14.5 oz) crushed tomatoes
1/2 cup roasted red peppers, chopped
1/2 tsp red pepper flakes (adjust to taste)
1 tsp smoked paprika
1/2 tsp dried oregano
1/4 tsp black pepper
1 tbsp olive oil
1/4 cup grated Parmesan cheese (plus extra for serving)
Fresh parsley, chopped (for garnish)
Salt to taste
Directions
Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Cook the sausage: In a large skillet, heat olive oil over medium heat. Add the sliced sausage and cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
Sauté the vegetables: In the same skillet, add the chopped onion and sauté until softened, about 3 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are browned, about 5 minutes.
Make the spicy red pepper sauce: In a blender or food processor, combine the crushed tomatoes and roasted red peppers. Blend until smooth. Pour the sauce into the skillet with the vegetables. Stir in the red pepper flakes, smoked paprika, oregano, and black pepper. Bring the sauce to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld.
Add spinach and sausage: Stir in the fresh spinach and let it wilt in the sauce. Return the cooked sausage to the skillet and mix everything together. Taste and adjust seasoning with salt if needed.
Combine with pasta: Toss the cooked pasta into the skillet, mixing until the pasta is evenly coated with the sauce. Stir in the grated Parmesan cheese.
Serve: Divide the pasta among plates and garnish with fresh parsley and extra Parmesan. Serve hot and enjoy the spicy, flavorful goodness!
Thank you for reading this post, don't forget to subscribe!
