Angel Hair and Sausage with Spinach

Tonight's dinner is also inspired by using the ingredients I have on hand. So out came the sausage from the freezer, the 1/2 box of frozen spinach, pasta and some canned tomato products in the pantry. This was a very simple, but hearty meal that was also pretty quick to make. And cleanup was easy too, only 2 pots. Oh, and one baking sheet lined with foil so no cleanup there!

Angel Hair and Sausage Pasta

1lb. angel hair cooked according to package directions

Sausage:

1 lb. mild Italian sausage (I used my favorite brand: Rinaldi's) Baked in a 350 oven for 25 minutes or until fully cooked. Sliced on a bias when cooled.

For the sauce:

1-2 Tbs. extra virgin oil

1 small onion diced

1/2 green pepper diced

3 garlic cloves

1 bay leaf

1 1/2 tsp. dried oregano

1 1/2 tsp. dried basil

1 tsp. dried parsley flakes

2 tsp. red pepper flakes (or less if you don't want too much heat)

1/4 cup red wine

2 tsp. kosher salt

2 tsp. fresh pepper

1 tsp. sugar

1/2 box frozen spinach

1 8oz. can tomato sauce

1 14oz. can No Salt diced tomatoes

1 6oz. can tomato paste

1 1/2 cups chicken stock

2-3 Tbs. half and half

Add oil to a large sauce pot over med. heat. Saute onions, pepper and bay leaf until onions are soft and translucent. Add garlic, red pepper flakes, parsley, oregano, basil, and saute for a few minutes more. Add wine and cook for 3-5 minutes more. Add the rest of the ingredients except the spinach and half and half. Let simmer for 20-30 minutes until reduced by 1/4-1/2. Add spinach and stir until completely broken up about 3 minutes. Take pot off the heat and add half and half. Pour sauce over pasta, add sausage and serve.