Penna Pasta Skillet with Sausage, Roasted Peppers and Parmesan


1 lb. Johnsonville smoked turkey sausage (these are fully cooked), cut into ½ - 1 inch pieces

1 Tbs. extra virgin olive oil

¾ lb. penna pasta, cooked in chicken broth, according to package directions, drained, 1 cup pasta water reserved

1 red sweet bell pepper, sliced
½ tsp. red pepper flakes
8 oz. baby spinach, stems removed
1/3 cup freshly grated parmesan cheese


In a large saute pan, heat oil over medium high heat. When oil is shimmering, add sausage pieces and cook until browned on both sides; remove from add. Add bell peppers and red pepper flakes to pan drippings and cook until softened, approx. 1-2 minutes.

Add spinach by handfuls, stirring until each batch is wilted before adding more. Add cooked pasta to pan, along with some of the reserved pasta water; tossing to combine all ingredients in pan. Divide among 4-5 serving bowls and garnish with parmesan cheese to serve. Enjoy! Especially with your family at the dinner table. Chef Alli