- olive oil
- 4 chicken sausages (about 12oz–see notes for suggestions!), sliced
- 6–8oz sliced mushrooms
- 2–3 cups fresh baby spinach
- 1 (8oz) jar roasted red peppers, drained
- 1/2–3/4 cup reserved pasta water (save when you drain your pasta)
- 8oz pasta, cooked according to package directions
- Optional, for serving: fresh basil, 1-2 Tbsp pesto, or lemon zest.
- Cook pasta according to package directions, reserving 1/2-3/4 cup of the cooking liquid when you drain the pasta.
- While pasta is cooking, make the sausage and veggies.
- Heat a drizzle of olive oil (about 1 Tbsp) over medium heat in a Dutch oven or large pot.
- Add chicken sausages and cook 5-7 minutes, or until browned. Remove from pan and set aside.
- Add mushrooms and cook until tender, 5-7 minutes, adding more olive oil if needed.
- Return cooked sausage to the pan and add spinach, roasted red peppers, 1/4c or so pasta water, and cooked pasta. Stir to combine, and add additional pasta water as needed.
- If desired, top with a little fresh basil, lemon zest, or pesto!
A note on sausages. My favorite brands of chicken sausage are Aidell’s, Trader Joe’s, and Open Nature. They all have pretty clean ingredient lists, and offer a wide variety of flavor options. For this dish, I usually stick with something like Roasted Red Pepper and Garlic, or Italian-flavored sausages, but you can change this up by using Cajun andouille sausage, Sun-dried tomato, garlic and artichoke, jalapeño, etc.
A tip for my low-carb friends. If you need or choose to follow a lower-carb diet, you can totally skip the pasta and add some extra veggies–maybe some sliced zucchini and yellow squash, or a few colors of bell pepper and onion to turn this into a one-pan skillet instead of a pasta dish. Or, you can serve the whole thing over spaghetti squash instead. I love it every way imaginable.
Change things up! As I mentioned above, you can play with the veggies here–use whatever you have in your fridge, whatever sounds good, or whatever is on sale! The combination below is my favorite, but I love adding zucchini or yellow squash, fresh baby tomatoes (halved), or sun-dried tomatoes. You could also stir in a little pasta sauce or pesto if you like!