Ingredients

• 1  19- to 20-oz. pkg. uncooked mild or hot Italian sausage links, cut into 1-inch pieces
• 2  medium yellow or green sweet pepper, cut in bite-sized strips
• 1  small sweet onion, cut in wedges
• 1  14- to 16-oz. pkg. dried multigrain, whole wheat, or regular spaghetti
• 1  tsp. crushed red pepper
• 1/4  tsp. salt
• 1/2  cup chicken broth
• 6  cups packaged fresh baby spinach
• 2  to 3 oz. Asiago cheese, shaved
•   Crushed red pepper, optional

Directions

1. In 12-inch skillet cook sausages, turning occasionally, for 15 minutes or until no longer pink.

2. Add sweet peppers and onion to sausage in skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender.

3. Meanwhile, cook spaghetti, with 1 tablespoon salt and 1 teaspoon crushed red pepper added to water, according to package directions. Reserve 1 cup pasta cooking water (*Using Pasta Water, see below). Drain pasta; return to pan.

4. Toss sausage mixture and salt with spaghetti in pan. Stir in chicken broth and enough reserved pasta water to thin, Add spinach; toss just until combined and spinach is slightly wilted. Sprinkle servings with Asiago cheese and additional crushed red pepper. Makes 8 servings.

*Using Pasta Water Use pasta cooking water to flavor and thin sauces. To reserve, just before draining pasta, ladle out the amount of pasta water needed into a glass measuring cup or bowl.