Pasta is one thing I can make for my boys that I can almost always guarantee they will eat. But when I made this Skillet Penne and Sausage Dinner the other night, I was a little worried about their reaction for two reasons. (1) There is “green stuff (a.k.a. spinach) in it; and (2) There are “little red things” in it. I didn’t have high hopes to be honest, but I wanted to try it because I love spinach and sun-dried tomatoes.
I figured if my boys didn’t like it, I would tell them they could go hungry or eat cold cereal (sound familiar?).
I was completely blown away when they all devoured it aaaand, didn’t even complain about the “green and red things” and kept telling me how good it was. Phew! I love it when I’m wrong :)!
This pasta is delicious! Spicy or sweet turkey sausage, sun-dried tomatoes and hearty spinach make up the flavors of this skillet dinner. I’ve said it many times before, but I just love meals that are made exclusively in one pot or skillet. You’ve got to try this.Print
This skillet penne & sausage dinner is so delicious and so simple to make.
- 1 Tbsp. olive oil
- 1/4 cup onion, finely chopped
- 1 lb hot or sweet Italian turkey sausage, casings removed
- 3 garlic cloves, minced
- 1/2 cup oil-packed sun-dried tomatoes, rinsed and finely chopped
- 8 ounces penne (2 1/2 cups)
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 (5 ounce) bag baby spinach (I only used half the bag)
- 1/2 cup Parmesan, grated
- Salt and Pepper to taste
- Heat olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
- Add the sausage and cook until lightly browned and no longer pink about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
- Sprinkle the tomatoes and penne evenly over the sausage. Pour the broth and cream over the pasta Cover and bring to a boil. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 10-12 minutes.
- Stir in the spinach, a handful at at time, and cook until wilted, about 2 minutes. Stir in the Parmesan and season with salt and pepper to taste.
I used sweet Italian Sausage but will use spicy next time. We loved this but I think it would be even better with a bit of a kick from spicy sausage.
Recipe Source: America’s Test Kitchen Family Cookbook