This roasted red pepper sausage from Bilinski's was one of my impulse buys the other day while I was shopping for *insert random product here*. One of the workers had a bunch out to try so I sampled and I fell in love. We've had Bilinski's sausage before, but this one was new and was delicious! The product wasn't even on the website yet (it's still not!), so I searched for a decent recipe to make. (Note: Any sun dried tomato chicken sausage or mild sausage would taste wonderful with this pasta recipe.) I've always had success with quick pasta meals so I found one by Giada and knew I had to make it. The recipe was incredibly easy and as Giada's recipes always do, turned out delicious. It made a ton for two people so we shared for leftovers the next day. I also made up a rosemary and sea salt bread to pair alongside and even though my bread didn't rise properly, it still tasted wonderful. Bread recipe to follow.
Yield: 4-6 servings
- 12 - 16 ounces chicken sausage (roasted red pepper, sun dried tomato, asiago cheese, or any mild flavored chicken sausage), sliced and warmed through per package instructions
- 1 pound whole wheat fusilli pasta
- 1/4 cup olive oil
- 1 garlic clove, minced
- 1 (9-ounce) bag fresh spinach, roughly chopped
- 8 ounces cherry tomatoes, halved
- 1 cup (about 3.5 ounces) grated Asiago cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 3/4 tsp pepper
- Bring a large pot of salted water to boil over high heat. Cook fusilli pasta according to package instructions until tender but still firm to the bite. Drain pasta and reserve 1/2 cup of the cooking liquid.
- Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the warmed chicken sausage, cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
- Transfer to serving plates and enjoy!
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