Print Recipe

Fireman’s Pasta

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 6
Author: Erica Julson


  • 12 oz uncooked penne pasta
  • 2 tablespoons olive oil
  • 1 lb Italian sausage links, casings removed
  • 4 large cloves garlic, minced
  • 1 lb bag fresh spinach
  • 1 (14.5 oz) can diced fire roasted tomatoes
  • 1/2 cup dry white wine
  • 6 oz oil packed julienned sun dried tomatoes
  • 7 oz roasted red bell peppers, sliced
  • 1 (15 oz) can natural black olives, drained and halved
  • 1/4 cup julienned fresh basil
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon ground black pepper
  • Tabasco or other hot sauce (like Frank’s RedHot), for serving
  • Grated parmesan cheese, for serving


  • Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 12 minutes (or according to package instructions). Drain, and set aside.
  • Add the olive oil to a large, deep, nonstick skillet. Use your hands to break up the Italian sausage into small crumbles and sprinkle them evenly inside the skillet. Turn up the heat to medium-high and cook, stirring occasionally, until browned all over, about 10 minutes.
  • Add the garlic to the skillet, then add as much fresh spinach as will fit. Stir the spinach into the sausage mixture, adding more spinach as it wilts & creates more room. Continue until all the spinach has been added and wilted.
  • Next, add the fire roasted tomatoes, wine, sun dried tomatoes, bell peppers, and olives. Stir, and let simmer for about 5 minutes to let the flavors meld.
  • Add the pasta, fresh basil, salt, and pepper and stir to combine. Cook for just a minute or so to warm the pasta, then turn off the heat. Spoon the pasta into bowls, drizzle with hot sauce, sprinkle with parmesan cheese, and enjoy!