Italian Sausage and Spinach

2 links Italian Sausage (Hot or sweet) cut into 1-inch pieces
1 can white beans, rinsed and drained
1 large yellow bell pepper, cut into strips
1 onion, cut into wedges
1 box (14 oz. - 16 oz.) Spaghetti pasta
1/4 - 1/2 tsp red chilie oil (Optional, usually found in the Asian section of most grocery stores)
1/4 tsp. salt more or less to taste
1/2 c. chicken broth
4 - 6 c. packed fresh baby spinach

Asiago or Parmesan cheese grated or shaved into wisps.

In skillet cook sausages, turning occasionally, for 15 minutes or until no longer pink. Add sweet peppers and onion to sausage in skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender. Add white beans.

Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Reserve 1 cup pasta cooking water* Drain pasta; return to pan.

Toss sausage mixture and salt with spaghetti in pan. Stir in chicken broth, red chilie oil, and enough reserved pasta water to thin, Add spinach; toss just until combined and spinach is slightly wilted.

Sprinkle servings with cheese and additional crushed red pepper.

*Using Pasta Water: Use pasta cooking water to flavor and thin sauces. To reserve, just before draining pasta, ladle out the amount of pasta water needed into a glass measuring cup or bowl.