If you’ve been on the hunt for a quick, full-flavored pasta sauce, look no further. This riff on classic meat sauce swaps in Italian sausage for ground beef and jalapeños for green peppers, and gets finished with baby spinach to keep the dish tasting fresh. Thanks to its bold, warming flavors, it’s the perfect fall supper, and any leftovers can be reheated the next day. Just be sure to save some of the water used to cook the pasta—the starchy liquid can be used to loosen the sauce as it re-heats. Serve with a side salad, and a crusty baguette.
1 tablespoon extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
1 cup chopped red onion (1 small onion)
1 cup chopped seeded jalapeños (about 2 jalapeños)
1 tablespoon chopped garlic (3 cloves)
1 (28-oz.) can whole tomatoes
1 teaspoon kosher salt
½ teaspoon black pepper
3 cups loosely packed baby spinach
12 ounces capellini pasta, cooked
How to Make It
Heat the oil in a large stockpot over medium-high. Add the sausage and cook, stirring and crumbling, until lightly browned, about 5 minutes. Transfer the sausage to a plate, reserving the drippings in the pot.
Add the onion and jalapeño; cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic; cook 1 minute. Add the tomatoes with their juices, salt, and pepper. Increase heat to high and bring to a boil, crushing the tomatoes with a wooden spoon.
Reduce heat to medium. Stir in the sausage and simmer until the sauce has thickened, 10 to 15 minutes. Stir in the spinach and simmer until wilted, about 2 minutes. Toss the hot pasta with the sauce.
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