Gluten Free Chicken Sausage, Bell Pepper and Spinach Pasta
 
Prep time
Cook time
Total time
 
Win over your taste buds with this bold and robust Gluten Free Chicken Sausage, Bell Pepper and Spinach Pasta. Using precooked chicken sausage assures this meal will be on the table in about 30 minutes!
Author:
Recipe type: Pasta
Serves: 6 servings
Ingredients
  • 4 slices uncooked bacon, diced (I use kitchen shears to snip off pieces)
  • 1 package gluten free fully cooked chicken sausage, flavor of choice (12 oz.), sliced into ½" rounds
  • 1 red bell pepper, seeded and chopped
  • 1 orange bell pepper, seeded and chopped
  • 1 small onion, diced
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • ¼ cup red cooking wine
  • 2 cloves garlic, minced
  • 1 can petite diced tomatoes (15 oz.)
  • 1 can tomato paste (6 oz.)
  • 1½ cups water
  • 1 tablespoon balsamic vinegar
  • 1-2 tablespoons brown sugar or coconut sugar, depending on preference
  • ¾ teaspoon Italian seasoning
  • 3 cups loosely packed spinach leaves
  • 3 tablespoons chopped parsley, plus more for garnishing
  • ½ teaspoon red pepper flakes (optional)
  • 1 package gluten free thin spaghetti noodles, or noodles of choice (12 oz.)
  • freshly grated parmesan or mozzarella cheese
Directions
  1. Prepare all meat and veggies by chopping, dicing, and mincing. Set aside for future use.
  2. Begin boiling salted water for cooking pasta.
  3. Heat a cast iron skillet or saucepan over medium heat. Once pan is hot enough that a drop of water sizzles, drop bacon pieces in. Cook, stirring occasionally to avoid burning, until fat is rendered and bacon pieces are cooked through.
  4. Remove bacon pieces with a slotted spoon and set on a paper towel to drain fat. Place skillet with excess bacon grease back on stove top. Add sausage rounds to skillet and cook for 2-3 minutes on each side until browned. Remove sausage and set on a plate.
  5. Add bell peppers and onions to skillet and reduce heat to just below medium. Cook for 4-5 minutes, stirring occasionally to avoid burning, until onions are browning. Season with ½ teaspoon salt and ¼ teaspoon pepper. Stir to coat. Add cooking wine and cook until liquid is reduced, about 4-5 minutes more.
  6. Add minced garlic, diced tomatoes, tomato paste, water, balsamic vinegar, brown sugar or coconut sugar, and Italian seasoning. Stir to combine. Cover and reduce heat to low. Simmer for 10 minutes.
  7. Once done simmering, add pasta to boiling water and cook according to package directions.
  8. Remove lid from skillet and add spinach, parsley, and browned sausage rounds. Simmer uncovered for 5-7 minutes more until spinach is tender and sauce has reached desired consistency. If sauce is too thick, add a little pasta water from your boiling pot. Season sauce to taste with remaining ½ teaspoon salt, ¼ teaspoon pepper and red pepper flakes.
  9. To serve, top cooked spaghetti with sauce, freshly grated cheese, bacon pieces, and chopped parsley leaves.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-chicken-sausage-spinach-pasta/