I whipped this little meal together when I was craving something healthy, with a bit of comfort food thrown in, (pasta is my weakness), and some tangy, salty, spice. Basically, what you have here is a super simple dinner that takes almost no time to prepare.
In fact, the most labor intensive part of this recipe is the presswork. Chopping up the onions, garlic, red pepper and mushrooms. But it so so worth it to use fresh veggies. I’ve used frozen chopped onions before and they don’t have as much zest as freshly chopped.
I. love. the sound of sizzling EVOO in the skillet. Sautéing the garlic, onions and mushrooms in the oil, best feeling ever. I begin to literally drool as the smells waft through the air.
Then, after mixing in the sausage (which yes, I did snack on while I cooked it) I sprinkled a few shakes of red wine vinegar in. I love balsamic vinegars for this recipe too, but the red wine vinegar has a sweetness to it that really enhances the spice of the sausage.
I boiled the noodles separately and mixed them all in the skillet together at the end, with the wilted spinach and arugula. It’s a warm, comforting meal that is like none other. When it is fully mixed, I turned off the heat and drizzled more EVOOO and Red Wine Vinegar on top with some salt & pepper.
I remember my Italian grandpa always made his famous “salt pepper vinegar and oil” dressing. I have yet to make it exactly like him, but I always try!
You know what is so fun? Putting the recipe on a personalized label for the olive oil! This is such an easy gift idea. (Can you tell my recipe had an identity crisis? One skillet pasta dinner was changed).
Go to the Pomeian Facebook page and create your own label. Then, put it on the olive oil and include all the ingredients in a gift basket. Gift, done! Have fun, make a few! What recipe will you put on your label?
- 1 red onion, chopped
- 2 cloves garlic, chopped
- 2 cups mushrooms, sliced
- 1 red bell pepper, chopped
- 4 Tablespoons Pompeian Extra Virgin Olive Oil, divided
- 2 cups bow tie pasta
- 1 sausage, sliced
- 2 cups baby spinach
- 2 cups arugula
- 1/4 cup red wine vinegar
- salt and pepper to taste
- Boil the noodles according to package instructions.
- Saute onion, garlic, bell pepper, mushroom in skillet
- Add sausage and saute until sausage is lightly browned
- Add a few tablespoons of red wine vinegar to skillet
- Stir in arugula and spinach until cooked down.
- Mix cooked noodles with skillet ingredients.
- Remove from heat.
- Toss in olive oil, vinegar, sat and pepper.
- Shredded mozzarella cheese.
This is a sponsored post written by me on behalf of Pompeian.