Fettuccine with Sausage, Sweet Onion, and Spinach

I clipped this from the newspaper a while back and last night seemed like a good night to try it. We all really liked it and the only real comment was that it could have used more spinach.

Fettuccine with Sausage, Sweet Onion, and Spinach
4 servings
modified from The Washington Post

8 oz dried fettuccine
2 Tbsp extra-virgin olive oil
4 oz sweet Italian sausage (I used 3 sausages), casings removed
1 large sweet onion, cur into thin slices (about 2 cups)
1/8 tsp salt
freshly ground black pepper
1 large red bell pepper, roasted and cut into 2-inch strips*
      (may substitute 3/4 c sliced jarred roasted red peppers)
6 oz package of baby spinach
3/4 c low-sodium chicken broth
grated Parmesan cheese, for serving (optional)

Cook the fettuccine according to the package directions. Drain. While the pasta cooks, heat 1 tablespoon of oil in a large shallow pan or skillet over medium-high heat. Add the sausage, breaking up any large clumps; cook for 5 to 7 minutes, until it is no longer pink. Use a slotted spoon to transfer it to a paper towel lined plate to drain and cool.

Reduce the heat to medium; add the onion to the pan; season with salt and pepper to taste. Cook for 6 to 8 minutes or until the onion has softened. Add the roasted bell pepper strips, spinach and broth. Use your fingers to crumble the sausage into the mixture. Increase the heat to medium-high; cook for 1 to 2 minutes, stirring, until the spinach wilts and the ingredients are well combined.

Add the cooked pasta and the remaining tablespoon of oil; toss to combine. Taste, and adjust the seasoning as needed.

Serve, passing the grated Parmesan cheese on the side, if desired.

*To roast the bell pepper, place it on a piece of aluminum foil under the broiler, about 4 inches from the flame. Let the pepper become blistered and charred on one side, then rotate so a new side is exposed. Continue until most of the skin is charred. Don't worry if the pepper loses its form. Place the pepper in a bowl covered with plastic wrap and let sit for 15 minutes. When the pepper is cool enough to handle, discard the skin, stem, and seeds.