30 minutes
Experience the essence of a Tuscan kitchen with this simple yet flavorful skillet penne dish that merges the heartiness of Italian sausage with the freshness of spinach, all coated with a Parmesan-laced sauce. Perfect for a weeknight meal, this dish promises al dente pasta, vibrant vegetables, and succulent meat in a harmonious blend that comes together in one pan.
tablespoons
Italian Turkey Sausage, casings removed
0 lb
Garlic, minced
cloves
Low-Sodium Chicken Broth
cups
cups
Penne Pasta
0 oz
Sun-dried Tomatoes, oil-packed, rinsed and chopped fine
cups
0 oz
Parmesan Cheese, grated
cups
Pine Nuts, toasted
cups
1. Sauté Sausage
Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the sausage, crumbling it with a spoon, and sauté until it's no longer pink and starts to brown, about 3 minutes. Mix in the minced garlic and sauté until aromatic, about 30 seconds.
2. Cook Penne
Pour in the chicken broth and water, then add the penne pasta and sun-dried tomatoes, seasoning with a pinch of salt. Bring the mixture to a boil over high heat, stirring frequently, until the penne is al dente and the liquid has reduced to a thick sauce, approximately 15 to 18 minutes.
3. Incorporate Spinach
Gradually fold in the spinach, a handful at a time, allowing it to wilt into the hot pasta. Remove the skillet from the heat, then gently stir in the grated Parmesan cheese and toasted pine nuts. Adjust seasoning with salt and freshly ground black pepper according to taste.
Comments (0)