Sometimes on a chilly evening a hearty warm pasta meal hits the spot. This dish is quick and easy to throw together and is perfect to have up your sleeve when you feel like having a cozy laid back dinner... it is slightly pathetic that Los Angeles is having this crisp weather and it's mid-May but might as well embrace it, right?
Here is what you'll need:
- Sausage of your choice. Tonight I am using Jalepeno and Monterey Jack Bratwaurst. An Italian sausage was my second choice and would also be delish!
-1 diced green bell pepper
-About 6 diced green onions
-1 bag of spinach coarsely chopped. You can never have too much spinach in my opinion.
-1 lb. spaghetti
- Some minced garlic to taste
- Tomato sauce (recipe below)
My husband made the sauce ahead of time, he's really good at it, it's kind of one of his culinary fortes. You take large can of Italian style whole or diced tomatoes, add a pinch of red pepper flakes, a dash of Greek seasoning and a splash of olive oil. Blend it up with an immersion hand blender (or in a real blender, up to you.) And that's it.
Dice up the sausage and get cooking in a heavy sauce pan with the garlic. After a few minutes add the bell pepper.
Once they're softened, add the green onions and spinach.
After everything is combined, add the tomato sauce and simmer for about 10 minutes on low.
I add the cooked spaghetti directly to the pot and give it a toss.
Top with some freshly grated parmesan and voila, dinner!
Since I used a very spicy sausage, I paired this dish with a cold beer. It was necessary, and plus, it's Monday.
For what it's worth, I also had an adorable audience the entire time I was cooking.
