Skillet Penne with Sausage and Spinach

2 ratings

Makes 4 servings

Use either hot or sweet Italian-style turkey (or chicken) sausage here. Pork sausage can be substituted, but you will have to drain off the extra fat before adding the pasta. The spinach may seem like a lot at first, but it wilts down substantially. Ziti can also be substituted.

ingredients

1 tablespoon olive oil
1 pound Italian-style turkey sausage, casings removed
3 garlic cloves
2 1/4 cups low-sodium chicken broth
2 1/4 cups water
8 ounces penne
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine
Salt and ground black pepper
1 (6-ounce) bag baby spinach
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted (toast in dry pan on medium-low heat. Watch closely and flip often to avoid burning the nuts)

directions

1
1. BROWN SAUSAGE: Heat oil in 12-inch non-stick skillet over medium-high heat until just smoking. Add sausage, breaking it up with spoon, and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 30 minutes.
2
2. SIMMER PENNE: Stir in broth, water, penne, sun-dried tomatoes, and 1/2 teaspoon salt. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.
3
3. WILT SPINACH: Stir in spinach, handful at a time, and cook until wilted. Off heat, stir in Parmesan and pine nuts. Season with salt and pepper to taste. Serve.

notes

Variation: Skillet Penne with Sausage and Broccoli Omit spinach. Add 8 ounces broccoli florets (3 cups) to skillet after penne has cooked for only 12 minutes, then continue to cook until penne and broccoli are both tender, about 5 minutes longer.

Source: Julie