Running Mama Cooks

For dinner tonight I had planned on making sausage and spinach penne skillet, but realized that I didn't have a few of the key ingredients. My spinach wasn't good anymore and I didn't have any sundried tomatoes. I still used the same process, but changed it up a bit to suit what I had on hand. Turned out really good!

Sausage & Broccoli Penne Skillet

Ingredients:

1 tablespoon olive oil
1 pound Italian-style turkey sausage, casings removed
3 medium garlic cloves, minced finely
1 28 oz can diced tomatoes
3 cups low-sodium chicken broth
1/2 teaspoon salt
12 ounces (about 3 1/2 cups) penne pasta
2 broccoli crowns, florets removed and steamed (I used microwave)
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 diced tomatoes, broth, 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 broccoli. Take off the heat, stir in the cheese and pine nuts. Season with salt and pepper to taste and serve immediately.

ZACH'S RATING - ****