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Location: Fred Meyer - Issaquah (6100 E Lake Sammamish Pkwy Se)

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Italian Chicken Sausage Pasta with Mushrooms & Spinach

A savory sausage pasta with mushrooms, spinach, and sweet onion. It gives you a protein-forward option without chicken or pork chops, and it fits your allowed stove/oven methods while leaning into cooler-season produce still looking good in Washington in April.

Generated image of the dish

Ingredients

  • Simple Truth® Mild Italian Chicken Sausage
    1 lb 5.00
  • Crimini Mushrooms
    8 oz 4.99
  • Organic Spinach
    1 bunch or about 5 oz 2.79
  • Jumbo Sweet Onions
    1 small 1.39
  • Garlic
    3 cloves 0.69
  • Pasta
    8 oz penne or rigatoni
  • Olive oil
    1 tbsp
  • Parmesan
    1/3 cup grated
  • Salt
    to taste
  • Black pepper
    to taste
  • Fresh Organic Lemon - Each
    1/2 lemon, optional 0.99
  • Erath Pinot Noir Oregon Red Wine
    750 ml 15.99

Instructions

  1. Bring a large pot of salted water to a boil and cook 8 ounces pasta until al dente. Reserve 1/2 cup pasta water and drain.
  2. Slice 1 small sweet onion thinly. Slice 8 ounces crimini mushrooms if needed. Mince 3 garlic cloves. Roughly chop the spinach.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Remove sausage from casings if needed and cook 1 pound sausage, breaking it up, until browned and cooked through, 6 to 8 minutes. Transfer to a plate.
  4. In the same skillet, add onion and mushrooms. Cook 6 to 7 minutes until browned and softened.
  5. Add garlic and cook 30 seconds. Add spinach and cook until wilted.
  6. Return sausage to the skillet. Add drained pasta, Parmesan, and a splash of pasta water. Toss until lightly coated and glossy. Add more water if needed.
  7. Season with salt and black pepper. Add a squeeze of 1/2 lemon if you want a brighter finish.
  8. Serve in bowls with extra Parmesan on top.

Total time: 45 minutes

Estimated cost: $13-16

Health notes: Good protein; hearty and satisfying; includes greens and mushrooms for balance.

Drink pairing: Medium-bodied red wine or sparkling water

Wine picks:

  • Erath Pinot Noir Oregon Red Wine 15.99 750 ml
  • Ruffino Riserva Ducale Chianti Classico DOCG 24.99 750 ml

Why it works: Two directions that work well here: a bright, earthy Pinot Noir to echo the mushrooms and cut the sausage fat, or a traditional Chianti for a savory, Parmesan-friendly match with a bit more structure. Choose Pinot for a lighter, more nuanced pairing and Chianti if you want a bolder, Italian-frame accompaniment.

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You asked

Tips on reheating for lunch?

Careme

Yes — best reheated gently so the pasta doesn’t dry out. Best method: stove - Add leftovers to a skillet - Add a splash of water or broth - Heat over medium-low, stirring occasionally, 4–6 minutes - Add a little extra Parmesan at the end if you want Microwave method: - Put it in a microwave-safe bowl - Add 1 to 2 teaspoons water - Cover loosely - Heat at 50–70% power in 45-second bursts, stirring between rounds Helpful tips: - Don’t overheat or the sausage gets tough - A squeeze of lemon after reheating can freshen it up - If it seems dry, add a tiny drizzle of olive oil It should keep well for about 3 days in the fridge.

You asked

Tips on removing sausage from casing?

Careme

Use kitchen shears or a small knife to slit the casing lengthwise, then peel it off. Easy method: - Put the sausage on a cutting board - Make a shallow cut down one side only - Don’t cut deep into the meat - Use your fingers to pull the casing back and discard it Even easier: - Pinch one end - Squeeze the sausage meat out like toothpaste A few tips: - Cold sausage is easier to handle - If it’s sticky, lightly oil your fingers - If the casing is stubborn, nick just the end first and peel from there If you want, you can also cook sausage coins with casing on instead of removing it, but for pasta the crumbled texture is usually better.

Recipe score: 8/10

Planned by Careme.