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© Meredith Corporation. All rights reserved. Used with permission.
In a 12-inch skillet, cook sausages for 15 minutes or until no longer pink, turning occasionally. Add bell peppers and onion to the pan. Cook for 5 minutes more or until vegetables are tender, stirring occasionally.
Meanwhile, add crushed red pepper to a large pot of boiling water. Cook spaghetti according to package directions. Reserve 1 cup of the pasta cooking water. Drain pasta; return to pan.
Toss sausage mixture and salt with spaghetti in pan. Stir in broth and enough reserved pasta water to thin. Add spinach; toss just until combined and spinach is slightly wilted. Sprinkle each serving with cheese and, if desired, additional crushed red pepper.