Step 1

Heat a large heavy-bottom skillet over medium heat and add the Italian sausage, breaking it up as it browns.

Step 2

Once the sausage has browned remove it to a plate lined with paper towel and add the diced onions and bell pepper.

Step 3

Saute the onion and bell pepper just until soft. Remove them to the plate with the sausage.

Step 4

Add the canned tomatoes to the pan and use the liquid to scrape all the caramelized bits off the bottom of the pan left from the sausage and the veggies.

Step 5

Add the pasta and the chicken stock and stir to combine.

Step 6

Add the lid to the pan and cook for about 7-10 minutes, stirring a few times, until the pasta has absorbed the liquid and is cooked to al dente.

Step 7

Once the pasta has cooked through, add the sausage and veggies back into the pan along with the spinach. Toss well so the spinach wilts and the sausage and veggies are distributed throughout.

Step 8

Give the pasta a taste and add salt and pepper, only if necessary.

Step 9

Top with some freshly shaved Parmesan cheese and serve!