This is one of our favorites when we’re in the mood for something a little more substantial than plain old spaghetti.

Ingredients

• 10 ounces fusilli pasta
  (we use Ronzoni Healthy Harvest whole grain)
• 20 ounce can spaghetti sauce
  (we use Hunt’s Classic Italian Garlic & Herb)
• 2/3 pound mild Italian sausage
  (sliced Italian sausage links may be used as substitute)
• 1 yellow onion
• 2 tsp. diced jalapeño pepper
• 1 cup red bell pepper, cut in 1-2″ strips
• 3 tbsp. diced Anaheim peppers
  (you may substitute any mild-to-medium green pepper, like a bell pepper, but I like the Anaheims)
• 2 cups of sliced mushrooms (I use Crimini).
• 1 cup spinach, sliced into small pieces
• 2 tbsp. olive oil
• 5 garlic cloves, minced
• 3 tbsp. Italian seasoning

Instructions

In a deep frying pan or dutch oven, fry italian sausage until fully cooked.  Remove from pan and set aside.

In a stock pot, begin boiling water for pasta.

In the same frying pan or dutch oven as used above, sauté musrooms, peppers (bell, jalapeño, anaheim), onions, and 2 minced garlic cloves in olive oil until al dente.  Add sliced spinach and continue to sauté spinach is tender (1 minute or two).

Add the pasta to the boiling water in the stock pot and cook as directed on the package.

Add the spaghetti sauce, remaining minced garlic, and Italian seasoning, and cooked Italian sausage to the vegetables in the frying pan/dutch oven and bring to a simmer.  Stir the pasta and the sauce mixture occasionally.

When the pasta is cooked as directed, drain water from stock pot.  Serve pasta on plates and place a generous portion of the sauce mixture on top.

Serves 3.

Alternatives Ideas

• If there is a vegetable that you do not like on ths list, you could substiture with fresh zucchini  or eggplant.
• I like to put a light layer of shredded cheese on top of the noodles before spooning the sauce.
• Serve with cheese or garlic bread