Simple Sausage and Bell Pepper Penne
A quick, flexible weeknight pasta that’s ready in about 30 minutes. Use any vegetables you have on hand—this dish reheats well, so make extra for easy lunches.
Print Recipe
Servings 2
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 1/2 cup dry penne pasta made from brown rice or other whole grains
- 2 tbsp extra virgin olive oil
- 150 g mild Italian sausage casings removed
- 1 tsp paprika
- 1 medium yellow bell pepper
- 1 1/2 cups fresh spinach
- 1/8 tsp salt or to taste
- 1 tsp black pepper or to taste
- 100 g Monterey Jack cheese shredded
- 3-4 leaves fresh basil
- hot sauce optional
Instructions
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Bring a pot of salted water to a boil and cook the penne according to package directions until al dente. Drain and set aside.
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Heat a large frying pan over medium. Add the sausage, breaking it up with a spatula, and cook until no longer pink, about 3–4 minutes.
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Stir in the diced bell pepper, spinach and paprika. Sauté until the pepper softens and the spinach wilts, 2–3 minutes.
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Add the cooked penne, olive oil, salt and pepper to the pan. Toss everything together until well coated and heated through.
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Serve topped with shredded Monterey Jack, fresh basil leaves and a dash of hot sauce if you like a little heat.
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