Instructions

• Place a medium pot over medium heat. Add 1 pound smoked sausage (cut into bite-sized slices), 1/2 medium onion (diced), 2 cloves garlic (minced), and 1 cup sliced mushrooms. Cook, stirring often, until the onions are slightly tender and the sausage is lightly browned, about 5–7 minutes.
• Add 3 cups uncooked penne pasta, 2 cups chicken stock or broth, and 1 (10-ounce) jar roasted red peppers, undrained (add the peppers along with their liquid). Stir to combine and scrape any browned bits from the bottom of the pot.
• Bring the mixture to a simmer, then cover the pot. Cook, stirring once or twice, until the penne is nearly al dente, about 5–8 minutes.
• Remove the lid, stir, and continue cooking uncovered until the penne is al dente (or at your preferred tenderness) and the liquid has reduced to a sauce, about 3–5 more minutes.
• Reduce heat to low and stir in 2 cups Monterey Jack cheese and 1/2 cup Parmesan cheese until the cheeses are melted and the sauce is smooth.
• Add 2 cups spinach and stir until the spinach is wilted and evenly distributed, about 1–2 minutes. Serve immediately.