Sausage and Spinach Penne Skillet Supper

This pork recipe, Sausage and Spinach Penne Skillet Supper, leans on olive oil, Italian-style turkey sausage and garlic cloves. It makes 6 servings and takes about 40 minutes.

• Yield 6 servings
• Ready in 40 minutes
• Prep 20 minutes
• Cook 20 minutes

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian-style turkey sausage (casings removed (I couldn’t find turkey sausage so I substituted mild pork sausage))
• 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
• 3/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts

Instructions

1. 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.
2. Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta.
3. 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).
4. 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.

Give it a minute off the heat, then serve it while it is still hot.