One Pot Penne with Smoked Sausage and Spinach
A hearty one-pot pasta dish combining smoky sausage, tender penne, and fresh spinach in a rich broth base with melted Monterey Jack and Parmesan. The roasted red peppers add sweetness and depth while mushrooms provide earthy flavor. Perfect for busy weeknight dinners when you want comfort food without multiple pans to wash. The pasta cooks directly in the flavorful liquid, absorbing all the savory goodness.
Ingredients
Instructions
- 1
Add sausage, onions, garlic, and mushrooms to medium pot over medium heat
- 2
Cook until onions are slightly tender, stirring often
- 3
Add penne pasta, chicken stock, roasted red peppers with liquid from jar
- 4
Stir to combine and cover for 5-8 minutes
- 5
Remove lid, stir and continue cooking until pasta reaches desired tenderness
- 6
Stir in cheeses and spinach until well combined and spinach is tender
- 7
Serve immediately
Tips
Use the liquid from the roasted red pepper jar as it adds extra flavor to the pasta cooking liquid
Stir frequently during the final cooking phase to prevent pasta from sticking to the bottom
Add spinach at the very end to prevent overcooking and maintain vibrant color
Good to Know
Refrigerate leftovers up to 3 days in covered container
Can prep vegetables and slice sausage up to 1 day ahead
Serve hot immediately after adding cheese and spinach
Common Mistakes
Add spinach gradually to avoid overwhelming the pot
Keep heat at medium to prevent pasta from sticking and burning
Substitutions
FAQ
Can I use a different type of pasta?
Yes, any short pasta like rigatoni, rotini, or shells works well. Adjust cooking time as needed for different shapes.
What if I don't have roasted red peppers?
You can substitute with diced fresh bell peppers or sun-dried tomatoes. Add extra broth if omitting the pepper liquid.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently with a splash of broth to restore creaminess.