Sausage and Pepper Pasta

Sausage and Pepper Pasta

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 217kcal


  • 1 box pasta Cellentani, Fusilli or Penne
  • 1 lb turkey Italian sausage
  • 3 oz fresh spinach
  • 14.5 oz chicken broth
  • 1 jar sweet roasted red peppers diced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp pepper
  • Parmesan cheese for topping


  • Cool the pasta al dente, according to package directions.
  • Meanwhile, crumble the sausage into a large non-stick skillet and cook, breaking pieces apart as you go. When sausage is no longer pink, add in red peppers, chicken broth, and all the spices. Continue cooking over medium heat. At this point the pasta should be nearly cooked. Add in spinach and put a lid on the pan to wilt the spinach. Stir to incorporate.
  • When pasta is done, drain it and add it into the skillet as well. At this point, the pasta is technically done, however the leftover sausage juice and broth make for a rather runny “sauce” so I like to turn the heat down to simmer and let it continue to cook for another 10-15 minutes, stirring it occasionally. Remove from heat and take the lid off. Stir just before serving and sprinkle Parmesan cheese on top, if you’d like.



Calories: 217kcal | Carbohydrates: 19g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 61mg | Sodium: 860mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 850IU | Vitamin C: 23.9mg | Calcium: 60mg | Iron: 2.2mg