Creamy Sausage, Mushroom & Spinach Roasted Red Pepper Pasta

Sautée sausage meat until done.

Cook onion and mushrooms in sausage drippings. Just before done, add spinach to bring up to temperature.

In a high speed blender add heavy cream, stock, roasted red peppers, basil, salt and red pepper flakes. Blend until smooth.

Cook pasta until al dente (about 6 minutes). Remove from heat and drain.

In the same pot the pasta was cooked in, add your creamy roasted red pepper sauce and bring to a gentle simmer over medium-low heat. Add sausage, mushroom & spinach mix and bring to temp for 1-2 minutes.

Add the parmesan cheese and drained pasta and cook for another 1-2 minutes, stirring constantly. Remove from heat and serve hot with a dollop of ricotta, topped with extra parmesan cheese, and fresh basil. Enjoy!