Saturday, May 8, 2010

Sausage and Spinach Penne Skillet

Another winner from Allison. Delicious pasta meal! Loved the spinach, sun dried tomatoes and pine nuts. Yum! It immediately got added to the "favorites" category.

Sausage & Spinach Penne Skillet

1 tablespoon olive oil
1 pound Italian-style turkey sausage, casings removed
3 medium garlic cloves, minced finely
3 1/2 cups water
2 1/2 cups low-sodium chicken broth
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine
1/2 teaspoon salt
12 ounces (about 3 1/2 cups) penne pasta
1 (6-ounce) bag baby spinach
1/2 cup grated Parmesan cheese
1/4 cup toasted pine nuts

Heat the oil in a 12-inch nonstick skillet over medium heat until hot and add in the sausage. Cook until lightly browned and no longer pink about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta. Increase the heat to medium-high and cook at a strong simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes (if you find the liquid is absorbing too quickly and the pasta is still undercooked, add a bit more water in small amounts until the pasta is cooked thoroughly).

Stir in the spinach, a handful at at time, and cook until wilted. Off the heat, stir in the cheese and pine nuts. Season with salt and pepper to taste and serve immediately.



Chad Mason said...

A great recipe as is but I changed it up a bit the second time I made it and really made it pop. I added one more clove of garlic and omitted the frying oil. I also put in the sun dried tomatoes after the pasta was cooked and it makes all the differance! ! We also subbed arugula for the spinach... I could go either way on that tho

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