Rustic Pasta with Chicken Sausage and Spinach

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Chicken sausage cooked with onions, tomatoes and spinach, tossed with pasta.


  • 1 tablespoon olive oil plus oil spray
  • 2 precooked andouille chicken sausages
  • 1 onion, chopped
  • ½ red or orange bell pepper, chopped
  • 2 garlic cloves, minced
  • 14.5 oz can diced tomatoes
  • ½ tsp dried basil
  • 1/2 tsp marjoram
  • ½ tsp balsamic vinegar
  • 4 cups baby spinach
  • 12 ozs short pasta such as elbows
  • 1/4 cup grated pecorino romano cheese, plus additional for serving


  1. Spray a large skillet with oil and heat on medium high. Put sausages on skillet to brown, turning occasionally, for 5 minutes.
  2. Remove sausages from heat and place on a plate to cool. When cooled, slice into 1/2 inch thick pieces and reserve to add back to pasta.
  3. Begin boiling water for pasta in a large pot around this time.
  4. Add the olive oil to the skillet, and heat on medium high. Add the onion, sauté for 5 minutes, stirring occasionally. Add the pepper, sauté for 3 more minutes. Stir in the garlic.
  5. Add the diced tomatoes to the skillet along with the basil, marjoram and balsamic vinegar. Simmer on medium low for 5 minutes.
  6. Start cooking the pasta according to package instructions around the time the tomato is added.
  7. Add the sliced sausages into the skillet, followed by the spinach. You might need to add the spinach in two batches to allow the first batch of spinach to cook down a bit and create more room.
  8. Stir to combine the ingredients, then simmer covered for 5 minutes.
  9. When the pasta is cooked to your likely, drain the pasta, then toss immediately with the tomato and spinach mixture. Stir in the 1/4 cup of grated cheese.
  10. Plate the pasta, and pass additional cheese at the table. Enjoy!
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