If you’re looking for a pasta dish that checks every single box — creamy, vibrant, satisfying, and a little bit spicy — you have to try Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce. This is a pasta bowl that’s hearty enough for a cold night, colorful enough to impress dinner guests, and honestly, easy enough for a weeknight! The creamy roasted red pepper sauce wraps around every bite, infusing earthy mushrooms, tender spinach, and crumbled sausage with irresistible flavor. It’s pure comfort food with a twist, and you’ll be amazed at how quickly it all comes together.

Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce is how each ingredient plays a crucial role in creating layers of flavor, texture, and color. Gather everything before you start, and you’ll be prepped for deliciousness in every bite!

Pasta: Use 12 ounces of penne, or swap in your favorite shape — the ridges catch the luscious sauce.
Italian sausage: One pound, mild or spicy, gives the dish that signature savory kick. Removing the casings is key for bite-sized pieces.
Mushrooms: Two cups, sliced, bring meatiness and absorb all the saucey goodness.
Fresh baby spinach: Four cups wilt into silky ribbons, adding color and a gentle, earthy note.
Olive oil: Just one tablespoon for sautéing and a hint of fruity richness.
Onion: One medium, diced, starts every great sauce with sweet, aromatic flavor.
Garlic: Three cloves, minced, for that irresistible background warmth.
Roasted red peppers: One 12-ounce jar, drained and chopped, delivers sweetness, smokiness, and gorgeous color to our sauce.
Heavy cream: One cup makes everything decadently smooth and sets the base for our dreamy sauce.
Grated Parmesan cheese: Half a cup for salty, nutty depth and a silky finish.
Red pepper flakes: Just half a teaspoon (optional) wakes everything up with a gentle tingle of heat.
Dried oregano: One teaspoon anchors our flavors with Mediterranean flair.
Salt & black pepper: Add to taste, balancing all the flavors.
Fresh parsley: Chopped for a burst of color and freshness to finish the plate.

How to Make Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce

Step 1: Cook Pasta Perfectly

Fill a large pot with salted water and bring it to a rapid boil. Cook your pasta until just al dente, according to package instructions. Reserve half a cup of the pasta water before draining — this starchy liquid is the secret to getting your sauce perfectly clingy and luscious later on. Set aside while you prep the rest.

Step 2: Brown the Sausage

In a spacious skillet set over medium heat, drizzle in the olive oil. Add the sausage meat (casings removed), and break it up with a spoon until it’s browned and thoroughly cooked. This is where those deep, savory flavors start to build. Don’t rush; giving the sausage a few extra moments for crispy bits adds magic!

Step 3: Sauté Aromatics and Mushrooms

To the same skillet, add your diced onion and garlic. Sauté for two to three minutes, just until the onion turns soft and fragrant. Now, toss in those sliced mushrooms and continue to cook for about five more minutes. The mushrooms will release their juices, shrink, and soak up all the flavors swirling in the pan.

Step 4: Blend Red Pepper Sauce

While your sausage and mushrooms are working their magic, grab a blender. Add the drained roasted red peppers and pour in the heavy cream. Blend until you have a smooth, vibrant sauce—it should be silky and sunset-hued, ready to brighten up your pasta night.

Step 5: Simmer the Sauce

Pour the blended red pepper cream sauce right into the skillet with the sausage and mushrooms. Sprinkle in the oregano, optional red pepper flakes, salt, and black pepper. Stir well, bringing everything together, and let it simmer gently for about five minutes. The flavors will meld, and the sauce will start to thicken beautifully.

Step 6: Finish with Pasta and Spinach

Add the drained pasta and heaps of fresh baby spinach right into the skillet. Toss everything together until the spinach wilts and every nook of pasta is coated in that stunning sauce. Stir in the Parmesan, letting it melt into silky ribbons—add splashes of reserved pasta water if you want the sauce looser and more luxurious. Taste and adjust seasoning as needed.

How to Serve Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce

Garnishes

Sprinkle your Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce generously with chopped fresh parsley for a burst of green. Don’t be shy with extra Parmesan or a dusting of black pepper! For a special touch, add a few flakes of crushed red pepper or a drizzle of olive oil on top.

Side Dishes

This pasta shines with a simple side salad—think peppery arugula with lemon, or a quick cucumber-tomato salad. A loaf of warm, crusty bread or classic garlic knots is perfect for mopping up every last bit of that velvety red pepper sauce, making this meal feel complete.

Creative Ways to Present

You can serve Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce family-style in a big bowl for everyone to dig in, or plate it up individually for a more elegant look. For a dinner party, try topping each portion with fried sage leaves or a swirl of basil pesto for color and flair. Little ramekins or gratin dishes turn it into a cozy casserole for a new twist!

Make Ahead and Storage

Storing Leftovers

Let your Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce cool completely before transferring it to airtight containers. It keeps well in the fridge for up to three days, and the flavors deepen overnight—hello, next-day lunch upgrade!

Freezing

If you’d like to freeze portions, place cooled pasta in freezer-safe containers and store for up to two months. For the very best texture, freeze the sauce and pasta separately if possible, though it’s still delicious even when frozen all together. Thaw overnight in the fridge before reheating.

Reheating

To bring your Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce back to life, gently reheat it in a skillet over low to medium heat, adding splashes of water or cream to restore its original silkiness. You can also microwave it in one-minute bursts, stirring in between, but stovetop reheating really keeps the sauce at its best.

FAQs

Can I use a different kind of sausage?

Absolutely! Feel free to use turkey sausage, chicken sausage, or even a plant-based alternative to suit your dietary preferences. Each will bring its own unique flavor to the Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce, so don’t hesitate to experiment.

What pasta shapes work best with this recipe?

Penne is fantastic because it holds the chunky sauce inside, but rigatoni, rotini, or even fettuccine will also work beautifully. Just make sure to adjust cooking time for different shapes, but flavor-wise, you can’t go wrong!

Can I make the sauce ahead of time?

Definitely! The roasted red pepper sauce can be blended and refrigerated a day in advance. When you’re ready to cook, simply warm it up with the sausage and mushroom mixture. This makes getting dinner on the table even quicker.

How can I make this dish lighter?

You can easily swap heavy cream for half-and-half or a splash of whole milk. Try turkey sausage and extra spinach for a lighter, veggie-forward version of Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce while still keeping it utterly delicious.

Is it possible to make this recipe vegetarian?

Absolutely! Omit the sausage, double the mushrooms, and maybe add some cannellini beans or pan-seared tofu for extra protein. The red pepper sauce is so flavorful, you won’t even miss the meat!

Final Thoughts

This is the kind of recipe you’ll find yourself craving again and again. There’s just something magical about a forkful of Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce—warm, comforting, and so full of flavor. Whether you’re feeding your family, impressing friends, or just treating yourself, I promise this dish will wow you every time. Give it a try and let Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce become a new favorite in your kitchen!

Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 24 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in a flavorful and satisfying dish with this Sausage, Mushroom & Spinach Pasta featuring a creamy red pepper sauce. Perfect for a cozy night in or entertaining guests, this easy-to-make pasta is a delicious combination of savory sausage, earthy mushrooms, and vibrant spinach, all brought together in a luscious sauce with a hint of spice.

Ingredients

Scale

Pasta:

12 ounces penne or your favorite pasta

Sauce:

1 pound Italian sausage (mild or spicy), casings removed
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cups sliced mushrooms
4 cups fresh baby spinach
1 jar (12 ounces) roasted red peppers, drained and chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon red pepper flakes (optional)
1 teaspoon dried oregano
Salt and black pepper to taste
Chopped fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta: Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Sauté: In a large skillet over medium heat, cook the sausage until browned. Add onion, garlic, and mushrooms, sauté until softened.
Prepare the sauce: Blend roasted red peppers and heavy cream until smooth. Pour into the skillet with the sausage and mushrooms. Add oregano, red pepper flakes, salt, and pepper. Simmer for 5 minutes.
Combine: Add cooked pasta and spinach to the skillet. Toss until spinach wilts and everything is coated in the sauce.
Finish: Stir in Parmesan cheese and reserved pasta water as needed. Serve hot, garnished with parsley.