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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Ingredients
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    1  19 - 20  ounce package 
    uncooked mild or hot Italian sausage links, cut into 1-inch pieces
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    2   medium 
    yellow or green sweet pepper, cut in bite-sized strips
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    1   small 
    sweet onion, cut in wedges
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    1  14 - 16  ounce package 
    dried multigrain, whole wheat, or regular spaghetti
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    1   teaspoon 
    crushed red pepper
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    1/4  teaspoon 
    salt
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    1/2  cup 
    chicken broth
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    6   cups 
    packaged fresh baby spinach
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    2 - 3   ounces 
    Asiago cheese, shaved
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    Crushed red pepper, optional

Directions
1.
In 12-inch skillet cook sausages, turning occasionally, for 15 minutes or until no longer pink.
2.
Add sweet peppers and onion to sausage in skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender.
3.
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.
4.
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.
Tip
  • *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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