Linguine Pasta With Italian Sausage, Peppers, Mushrooms & Spinach

What You’ll Need

Ingredients

• 12 oz linguine pasta

• 1 lb bulk Italian sausage 

• 1 tbsp olive oil

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 8 oz cremini or white mushrooms, sliced

• 3 cups baby spinach

• 3 cloves garlic, minced

• ½ cup grated Parmesan or Pecorino Romano cheese (plus more for topping)

• ¼ cup pasta water (reserved from cooking the noodles)

• Salt and black pepper, to taste

• Fresh basil leaves, for garnish

Let’s Cook

1. Cook the Linguini

1. Bring a large pot of salted water to a boil.

2. Add the linguini and cook until al dente according to package directions.

3. Reserve ¼ cup of pasta water, then drain and set aside.

2. Cook the Sausage and Veggies

1. In a large skillet, heat olive oil over medium-high heat.

2. Add the Italian sausage, breaking it apart with a spoon as it cooks. Cook until browned and cooked through, about 5–7 minutes.

3. Remove the sausage from the skillet and set aside.

4. In the same skillet, add bell peppers and mushrooms. Sauté until softened and lightly browned, about 6–8 minutes.

5. Add garlic and cook for 1 minute until fragrant.

3. Combine and Finish

1. Return the sausage to the skillet with the vegetables.

2. Add the cooked linguine, spinach, and reserved pasta water. Toss everything together over medium heat until the spinach wilts and the flavors come together, about 2–3 minutes.

3. Stir in the grated cheese and season to taste with salt and pepper.

4. Serve

• Plate the linguine and top with additional grated cheese.

• Garnish each dish with a fresh basil leaf for a simple, elegant finish.