Instructions
Step 1. Bring a large pot of salted water to a boil and cook the penne pasta according to package directions. Drain and set aside.
Step 2. Heat olive oil in a large skillet over medium-high heat.
Step 3. Add the sliced sausage and cook until browned and slightly crispy on both sides.
Step 4. Remove the sausage from the skillet and set aside.
Step 5. In the same skillet, add the sliced onion and red bell pepper. Cook until softened.
Step 6. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 7. Add the diced tomatoes, Italian seasoning, paprika, crushed red pepper flakes, salt, and black pepper.
Step 8. Pour in the chicken broth and let the sauce simmer for 3–4 minutes.
Step 9. Add the fresh spinach and cook until wilted.
Step 10. Return the sausage to the skillet and stir in the cooked penne pasta.
Step 11. Toss everything together until evenly coated and heated through.
Step 12. Sprinkle with parmesan cheese and fresh parsley before serving.
Storage and Reheating Tips
Store leftover pasta in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop or in the microwave with a splash of broth or water to keep the pasta moist.
Freeze cooled pasta in freezer-safe containers for up to 2 months.
Thaw overnight in the refrigerator before reheating for best results.
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