Spaghetti with Italian Sausage and Spinach

Red pepper flakes add heat and subtle fruity tang to this Italian-inspired dish. Wedges of sweet onion and sweet pepper rings cool the fire.

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  • 1 19 - 20 ounce package uncooked mild or hot Italian sausage links, cut into 1-inch pieces
  • 2 medium yellow or green sweet pepper, cut in bite-sized strips
  • 1 small sweet onion, cut in wedges
  • 1 14 - 16 ounce package dried multigrain, whole wheat, or regular spaghetti
  • 1 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/2 cup chicken broth
  • 6 cups packaged fresh baby spinach
  • 2 - 3 ounces Asiago cheese, shaved
  • Crushed red pepper, optional
In 12-inch skillet cook sausages, turning occasionally, for 15 minutes or until no longer pink.
Add sweet peppers and onion to sausage in skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender.
Meanwhile, cook spaghetti, with 1 tablespoon salt and 1 teaspoon crushed red pepper added to water, according to package directions. Reserve 1 cup pasta cooking water (*Using Pasta Water, see below). Drain pasta; return to pan.
Toss sausage mixture and salt with spaghetti in pan. Stir in chicken broth and enough reserved pasta water to thin, Add spinach; toss just until combined and spinach is slightly wilted. Sprinkle servings with Asiago cheese and additional crushed red pepper. Makes 8 servings.


  • *Using Pasta Water Use pasta cooking water to flavor and thin sauces. To reserve, just before draining pasta, ladle out the amount of pasta water needed into a glass measuring cup or bowl.

nutrition information

Per Serving: cal. (kcal) 466, Fat, total (g) 24, chol. (mg) 59, sat. fat (g) 9, carb. (g) 41, fiber (g) 5, pro. (g) 21, vit. A (IU) 2283.74, vit. C (mg) 0.93, sodium (mg) 745, calcium (mg) 131.26, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet
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