Ingredients
1
tablespoon butter
1/2
cup Progresso™ Panko Italian style crispy bread crumbs
1
tablespoon olive oil
1
lb bulk mild Italian sausage
1
cup diced onions
1
cup diced red bell pepper (about 1 large)
2
teaspoons Italian seasoning
1/4
teaspoon salt
1
carton (32 oz) Progresso™ chicken broth
1
can (14.5 oz) Muir Glen™ organic fire-roasted crushed tomatoes, undrained
12
oz uncooked penne pasta (3 3/4 cups)
2
cups baby spinach
1/2
cup shredded Italian cheese blend (4 oz)
2
tablespoons shredded fresh basil leaves
Preparation
In 8-inch skillet, melt butter over medium heat. Toast bread crumbs in butter 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside.
In 5-quart Dutch oven, heat oil over medium heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm. Add onions, bell pepper, Italian seasoning and salt to oil and drippings in pan; cook over medium-high heat 5 to 7 minutes or until softened and starting to brown.
Stir in broth and tomatoes; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 20 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened. Stir in sausage. Stir in spinach; continue to stir 30 to 60 seconds or until wilted.
Remove from heat; top with cheese. Top with basil and toasted bread crumbs.
