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Ingredients
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Pasta and sauce base
Protein and vegetables
Finishing and garnish
Method
Pasta and sauce base
- 1
Cook the pasta
Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions for al dente, usually 10–12 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- 2
- 3
Add tomatoes and seasonings
Stir in the crushed tomatoes and tomato paste, then add the stock, oregano, basil, red pepper flakes, 1 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, then lower the heat and let gently simmer while you prepare the protein and vegetables, 12–15 minutes, stirring occasionally.
Protein and vegetables
- 4
Brown the sausage
In a separate skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the Italian sausage (break it up with a spatula) and cook until nicely browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the cooked sausage to the tomato sauce simmering in the other pan.
- 5
Sauté the peppers and garlic
In the same skillet used for the sausage, add the julienned red bell pepper and the remaining 2 cloves minced garlic. Sauté 3–4 minutes until peppers soften but still have a bit of bite. Add the peppers and any juices to the tomato sauce and stir to combine.
- 6
Wilt the spinach
Add the spinach to the simmering sauce and stir until wilted, about 2 minutes. Taste the sauce and adjust seasoning with the remaining 1/2 tsp salt and remaining black pepper as needed.
Finishing and garnish
- 7
Combine pasta and sauce
Add the drained pasta to the skillet with the sauce. Toss gently to combine over low heat. If the sauce seems too thick, add reserved pasta cooking water 2–4 tablespoons at a time until you reach a silky consistency that coats the pasta evenly.
- 8
Add cheeses and herbs
Stir in the ricotta and half the grated parmesan until evenly distributed. Remove from heat and fold in the chopped fresh basil and lemon zest if using. Taste and adjust salt and pepper.
- 9
Serve
Divide the pasta among 4 plates, sprinkle remaining parmesan on top, and garnish with a few extra basil leaves. Serve immediately.