Fettuccine With Sausage, Sweet Onion and Spinach

By SaraB

Ingredients

• 8 ounces dried fettuccine
• 2 tablespoons extra-virgin olive oil
• 4 ounces sweet Italian sausage (casings removed)
• 1 large sweet onion, cut into thin slices (2 cups)
• 1/8 teaspoon salt
• Freshly ground black pepper
• 1 large red bell pepper, roasted and cut into 2-inch strips (see NOTE; may substitute 3/4 cup sliced jarred roasted red peppers)
• 4 ounces baby spinach
• 3/4 cup low-sodium or homemade chicken broth
• Grated Parmesan cheese, for serving (optional)

Details

Servings 4

Preparation

Step 1

Line a plate with a few layers of paper towels. Cook the fettuccine according to the package directions. Drain.

While the pasta cooks, heat 1 tablespoon of the oil in a large, shallow braising pan or skillet over medium-high heat. Add the sausage, breaking up any large clumps, and cook for 5 to 7 minutes, until it is no longer pink. Use a slotted spoon to transfer it to the paper-towel-lined plate to drain and cool.

Reduce the heat to medium; add the onion to the pan or skillet; season with the salt and pepper to taste. Cook for 6 to 8 minutes or until the onion has softened. Add the roasted bell pepper strips, spinach and broth. Use your fingers to crumble the sausage into the mixture. Increase the heat to medium-high; cook for 1 to 2 minutes, stirring, until the spinach wilts and the ingredients are well combined.

Add the cooked pasta and the remaining tablespoon of oil; toss to combine. Taste, and adjust the seasoning as needed.

Serve, passing the grated Parmesan cheese on the side, if desired.

NOTE: To roast the bell pepper, place it on a piece of aluminum foil under the broiler, about 4 inches from the flame. Let the pepper become blistered and charred on one side, then rotate so a new side is exposed. Continue until most of the skin is charred. Don't worry if the pepper loses its form. Place the peppers in a resealable plastic bag or a bowl covered with plastic wrap and let sit for 15 minutes. When the peppers are cool enough to handle, discard the skin, stem and seeds.

Recipe Source:
From Nourish columnist Stephanie Witt Sedgwick.

370 calories, 10g fat, 2g saturated fat, 10mg cholesterol, 520mg sodium, 50g carbohydrates, 5g dietary fiber, 7g sugar, 14g protein.