Categories: Meals
Ingredients
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 Yellow Onion
- 2 Garlic Cloves
- 1 Mini Baguette
- 3 Italian Sausage Links
- 5 oz. Rigatoni
- 1/2 tsp. Red Pepper Flakes
- 10 fl. oz. Marinara Sauce
- 2 oz. Spinach
- 1 oz. Grated Parmesan Cheese
Directions
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Preheat oven to 425 degrees. Bring a medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil. Place a colander in the sink.
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Stem, seed, and slice both green and red bell peppers into thin ¼" strips. Peel and halve onion. Slice halves thinly. Mince garlic. Halve baguette.
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Heat 1 tsp. olive oil in a large pan over medium-high heat. Add Italian sausage links and cook 4-5 minutes, or until browned on both sides. Remove from pan, cool 5 minutes, and slice into ½" pieces on an angle (sausage will finish cooking in a later step). Wipe pan clean.
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While sausage cooks, add rigatoni to boiling water. Cook 11-13 minutes, or until al dente. Reserve ½ cup pasta cooking water, then drain pasta in colander. Return pasta to pot and toss with 2 tsp. olive oil to prevent sticking.
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While pasta cooks, return large pan to medium heat and add 1 tsp. olive oil. Add onions, peppers, half the garlic, and red pepper flakes (to taste) to hot pan. Reduce heat to medium, stir, cover, and cook 6 minutes, or until vegetables are softened. Add sausage pieces, marinara, and reserved pasta cooking water to pan. Simmer 4-5 minutes, stirring occasionally. Add spinach and pasta to pan. Stir and cook 1 minute, or until spinach wilts slightly and sausage reaches a minimum internal temperature of 165 degrees. Season to taste with salt and pepper.
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Combine 1 Tbsp. olive oil, remaining garlic, and half the Parmesan in a small bowl. Spread mixture on cut sides of bread, place on prepared baking sheet, and bake 6-9 minutes, or until golden brown.
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Place pasta on a plate or in a shallow bowl. Garnish with remaining Parmesan. Cut garlic bread diagonally and serve on side.