Bring a salted pot of water to boil. Add in penne pasta. Cook for 10 minutes.
While the pasta cooks, in a large skillet heat olive oil over medium high heat. Add in miced garlic and cook 1-2 minutes until fragrant. Add in diced onions and cook for another 4-5 minutes until translucent.
Add thinly sliced vegetarian Italian sausage pieces to the garlic onion mixture. Allow the sausages to brown a bit on each side, stirring every few minutes.
Add in diced roasted red peppers and continue to cook until the pasta is done. Turn the heat down to medium-low.
Drain the pasta and add to the veggie sausage mixture.
Add half a bag (3-4 handfuls) baby spinach, stirring until wilted.
Top bowls of pasta with a drizzle of olive oil, sea salt, and freshly cracked black pepper.
Garnish with halved cherry tomatoes and parmesan, if desired.
