I’m guest posting over at Kristen’s blog, Frugal Antics of a Harried Homemaker. She runs one of the largest and funnest (yay for making up words) improv challenges around. She’s got some awesome looking recipes on her site (ahem – spam fried rice and yes I love that stuff) from entrees such as a Chili Cheese Bake and a Winter Grain Salad, to quick breads such as Banana Bread, breakfasts like Strawberry Cheesecake Pancakes, and even various candies, desserts, sides, etc. you name it! Kristen’s got it all.
- 4 oz uncooked short pasta (either whole wheat or gluten free)
- 1 Tbsp reserved pasta water
- 4 oz (1 link) sweet or hot Italian sausage
- 2 tsp olive oil, divided
- 1 medium onion, diced
- 4 cloves of garlic, minced
- 1 lb tomatoes, seeded and chopped
- 8 oz sliced mushrooms
- 5 oz baby spinach
- 6 TBSP fresh shredded Parmesan, divided
- 1 Tbsp tomato paste
- 1 Tbsp Italian seasoning
- ½ tsp crushed red pepper (optional)
- Salt and Pepper, to taste
- ¼ cup thinly sliced fresh basil
- Cook pasta according to pasta directions, reserving 1 Tbsp cooking water.
- Remove casing from sausage.
- While pasta is cooking, in a large skillet, heat 1 tsp olive oil over medium high heat.
- Add sausage to pan, sprinkle with ½ Tbsp Italian seasoning and ¼ tsp crushed red pepper and sauté until done and no pink remains. Remove to a bowl and set aside.
- Heat remaining 1 tsp olive oil in same pan. Add onion and cook for 3 – 4 minutes or until beginning to soften. Add in garlic, and sauté another minute or two. Add in mushrooms and cook for 3 – 4 minutes or until softened.
- Add in reserved sausage, tomato paste, remaining Italian seasoning, crushed red pepper, salt and pepper, and continue to cook another minute until well combined.
- Stir in fresh tomatoes, baby spinach and reserved 1 Tbsp pasta water and cook another two to 4 minutes or until tomatoes have broken down slightly and spinach is fully wilted.
- Remove pan from heat; add cooked pasta and 4 Tbsp Parmesan to skillet and toss until pasta and vegetables are combined.
- Top servings with remaining 2 Tbsp Parmesan and thinly sliced basil. Serve and enjoy!