Put yourself in a New York state of mind with some sausage and peppers. We take this East Coast stalwart off the bun and turn it into a killer pasta dish. Fennel seed-flecked Italian sausage gets pan-seared and tossed with tender bell peppers and al dente tubes of rigatoni. A zesty marinara marries the whole thing together for a meal that's simple to prepare but hard to forget. Fuhgeddaboudit.
Stem, seed, remove ribs, and slice both green and red bell peppers into thin strips.
Peel and halve onion. Slice halves thinly.
Remove sausage from casing.
Cook the Sausage
Heat 1 tsp. olive oil in a large pan over medium-high heat. Add sausage to hot pan and cook, breaking up into pieces, until browned, 4-6 minutes.
Transfer sausage to a plate.
Reserve pan; no need to wipe clean.
Cook the Pasta
Add pasta to boiling water. Cook until al dente, 11-13 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander.
While pasta boils, cook vegetables.
Cook the Vegetables
Return pan used to cook sausage to medium-high heat and add 1 tsp. olive oil.
Add peppers, onion, garlic, and red pepper flakes (to taste) to hot pan.
Reduce heat to medium, stir, and cover. Stir occasionally until vegetables are softened, 5-7 minutes.
Finish the Sauce
Add sausage, marinara, and reserved pasta cooking water to pan. Bring to a simmer and stir occasionally, 4-5 minutes.
Stir in spinach, pasta, and half the Parmesan (reserve remaining for garnish). Cook until spinach wilts slightly, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, garnishing pasta with remaining Parmesan. Bon appétit!