LOVELY PENNE PASTA IN ONE POT

500 g smoked cheese sausage, cut into bite sized slices
250 g bacon, chopped
1 red pepper, chopped
½ medium onion, diced
2 cloves garlic, minced
1 cup sliced mushrooms
1 packet penne pasta, uncooked
600 ml chicken stock
2 cups Cheddar cheese
½ cup Parmesan cheese
2 cups fresh spinach

Add sausage, bacon, onions, garlic, red pepper and mushrooms to a medium pot over medium heat. Cook until onions are slightly tender, stirring often.
Add in penne pasta, chicken stock, stir to combine and cover for about 5 – 8 minutes. Remove lid, stir and continue to cook until penne pasta is al dente or at the amount of tenderness you prefer.
Stir in the cheeses and fresh spinach until well combined and the spinach is tender.
Serve.

Note:
You can use 1 jar roasted red peppers undrained. Change the chicken stock to 500 ml and add the peppers and liquid with the chicken stock. Omit the fresh red pepper.

Recipe and photo: Deidre Pritchardt