1 pound smoked sausage, cut into bite sized slices
½ medium onion, diced
2 cloves garlic, minced
1 cup sliced mushrooms
3 cups penne pasta, uncooked
2 cups chicken stock
1 (10 ounce) jar roasted red peppers, undrained
2 cups Monterey Jack cheese
½ cup Parmesan cheese
2 cups fresh spinach
- Add sausage, onions, garlic, and mushrooms to a medium pot over medium heat. Cook until onions are slightly tender, stirring often.
- Add in penne pasta, chicken stock, roasted red peppers, along with the liquid from the jar, cheeses and spinach. Stir to combine and cover for about 5-8 minutes.
- Remove lid, stir and continue to cook until penne pasta is al dente or at the amount of tenderness you prefer.
- Remove from heat and serve.