Penne Italian Sausage


This is one of the easiest recipes that is actually full of flavor and has become a go to recipe for me. As I described previously I prefer to use products that aren’t bleached and replace them with ones that are made from wheat or vegetables. The penne noodles that are pictured to the left are vegetable noodles made from carrots and tomatoes, they were delicious! Whenever it is possible I most often times will reach for the items that carry the most nutritional value.  For this particular dish I like to add spinach and either yellow or orange bell peppers, or sometimes even both. There are also a few other things you can add to this dish such as cabbage, broccoli, and red or green bell peppers and I have even seen others add romaine lettuce. I just found that I prefer spinach and bell pepper, but feel free to experiment.


  • 1 package hot Italian sausage
  • 2 cups of spinach
  • 1 to 2 bell peppers
  • ½ white onion
  • 1 box of vegetable penne noodles
  • Tablespoon of crushed red pepper flakes
  • ½ cup of grated parmesan cheese
  • ¼ cup & 1 tablespoon olive oil


Boil water and cook penne pasta according to the prescribed instructions located on the box. In a frying pan cook the package of hot Italian sausage over medium heat till it is thoroughly cooked. Meanwhile you will dice the onions and slice the bell peppers up fajita style (long ways). Place the onions and bell peppers into a small frying pan with a tablespoon of olive oil and sauté them till they get soft approximately 7 minutes.

Drain the penne pasta and return to pot. Once the meat is thoroughly cooked I highly suggest draining the fat from the meat. You will add all of the remaining ingredients to the pot with penne and mix together. I suggested adding 1 tablespoon of crushed red peppers but as always season to taste. After adding the olive oil you want to ensure that all of your noodles are evenly coated and not to dry. If the mixture seems dry add a little more olive oil. I would cover the pot for about 5 minutes to allow the spinach to slightly cook.

Bon appetite.

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