• Before starting, wash and dry all produce. 
• Core, then cut pepper into 1/2-inch pieces. 
• Peel, then cut onion into 1/2-inch pieces.
• Peel, then mince or grate garlic. 

• Heat a large pot over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then peppers.
• Cook for 3-4 min, stirring occasionally, until tender-crisp.
• Season with salt and pepper.
• Transfer peppers to a plate. Set aside.

• Reheat the same pot over medium-high.
• When hot, add sausage to the dry pot. Break up sausage into smaller pieces, then add onions.
• Cook for 4-5 min, stirring often, until no pink remains in sausage.** 
• Carefully drain and discard excess fat, if you like. 

• To the pot, add Tex-Mex paste, garlic, marinara, broth concentrates, 2 1/2 cups (4 1/2 cups) water and 1/4 tsp (1/2 tsp) salt.
• Stir to combine. Bring to a boil over high.
• Once boiling, stir in cavatappi and reduce heat to medium.
• Simmer uncovered for 14-16 min, stirring often to prevent sticking to the pot, until cavatappi is tender. (TIP: If pasta sticks too much, add more water, 1/4 cup at a time. Scrape up any pieces stuck to the bottom of the pot.)

• Meanwhile, roughly chop spinach, if you like.
• Remove pot with cavatappi from heat, then add peppers, spinach and half the cheese. 
• Season with pepper. Stir for 1 min, until spinach wilts. 

• Divide Southwest sausage and cavatappi between bowls.
• Sprinkle remaining cheese over top.

If you've opted to get sausage, cook in the same way the recipe instructs you to cook the beef.**