Ingredients 1/2-16 oz box (8 oz) Notta Pasta Linguine
2 tablespoons olive oil
1 lb Italian sausage, cut into rounds
2 medium onions, chopped
1-8 oz package portobello mushrooms, sliced
6 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon crushed red pepper
Fresh cracked black pepper
1-10 oz package spinach, washed and chopped*
6 plum tomatoes, chopped (about 3 cups)
1/2 cup chopped fresh basil
Grated Parmesan cheese
*We used packaged baby spinach leaves for ease of preparation, no chopping necessary.

Directions

1.	Put a large pot of salted water on to boil.
2.	In large skillet, heat oil over a medium high heat. Add sausage, sauté until brown and cooked through. Remove to plate.
3.	In pan drippings, sauté onions and mushrooms until soft. Add garlic, salt, crushed red pepper, and black pepper to taste. Sauté garlic until soft but not browned.
4.	Add spinach, tomatoes, basil and reserved sausage. Sauté until combined and spinach is wilted.
5.	Meanwhile, boil Notta Pasta according to directions on box. Drain and add to skillet with sausage mixture. Mix until ingredients are well incorporated.
6.	Sprinkle with Parmesan cheese and serve immediately.