Bring a pot of water with a pinch of salt to a boil and cook the orecchiette pasta as directed (about 11 minutes). Reserve 1 cup of the pasta water, drain the pasta and set aside.

While the pasta is cooking, begin prepping the vegetables and cheese - slice the bell peppers lengthwise and then cut them at a diagonal to make 1 - 1 1/2 in. pieces. Cut the stems of the fresh spinach leaves. Drain the can of diced tomatoes. Grate the parmesan cheese.

Heat the olive oil in a large sauté pan and add the mild Italian ground sausage. Cook the sausage until it is almost browned (about 5 minutes). Add the bell peppers, cover, and cook for 5 minutes or until they begin to soften. Stir the ingredients frequently.

Add the diced tomatoes and spinach leaves. Cook until the spinach leaves are wilted. Season with salt and pepper to taste.

Toss the pasta, butter, and grated parmesan cheese into the sauté pan. Add the 1/2 cup of pasta water or more as needed. The more liquid you add, the thinner the sauce will be.

Serve with grated parmesan cheese and enjoy!