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TriPepper Sausage Pasta with Spinach


There is nothing more appealing than a beautiful meal filled with color and heart warming good stuff.   Pastas are heart warming but they lack pizzazz, color popping vibrancy.  Pastas, even the best of the best, are all red and white.  Anything in the pasta (chicken, sausage, or veggies) get washed out by either the red tomato or white Alfredo sauce.  That was until I stumbled across Sausage and Pepper Pasta on one of my new favorite recipe sites.  It was bold, it was beautiful, I hoped it was heart warming, too.

Modifications Made:
Again with the random quantities of sausage.  As always, sausage is a combination of hot and spicy.  Tonight was two regular and three hot.  Sausage was cooked in crumbles not in slices.

To the list of veggies, one small bag baby spinach leaves were added hoping to brighten the color pop a little more and to offer more green into the color mixture of mostly red, yellow, and orange.

Leftover random bits of pasta was used.

Scaled for Likability: Good
It was the leftover tidbits of pasta that kept this from being a great meal.  That and the green bell pepper.  Next time, the green and red bell peppers would be left out and replaced with extra spinach and yellow bell peppers.

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