Serves 4
When you need a quick pasta dish that comes together right in the pot, look no further.
3 cups whole wheat penne or other short pasta
Canola oil for the pan
2 cloves garlic, thinly sliced
2 cups Tomato Sauce (here), left chunky
1 pound pre-cooked chicken sausage, cut into ½-inch pieces
6 sun-dried tomatoes, drained and chopped
4 cups packed baby spinach, chopped
¼ cup Garlic Puree (here)
¼ cup pine nuts, toasted
Kosher salt
Fresh ground black pepper
¼ cup chopped mixed fresh herbs (parsley, mint, dill)
Extra virgin olive oil for drizzling
Grated pecorino cheese, optional
Cook the pasta according to package instructions. Drain, reserving 2 cups of the pasta water.
Wipe out the pot, slick with canola oil, and heat over medium-high heat. Add the sliced garlic and sauté until soft and fragrant. Stir in the tomato sauce and 1⅓ cups of the pasta water and cook until the sauce bubbles. It should be smooth and just thick enough to coat a spoon; if it is too thick, gradually stir in more water.
Stir in the sausage. Add the sun-dried tomatoes, spinach, garlic puree, and pine nuts and stir to incorporate. Season with salt and pepper. Stir in the mixed herbs. Add the pasta to the skillet and leave on the heat until the sauce clings to the pasta. Drizzle with the olive oil, toss, and transfer to a serving bowl. Garnish with pecorino if you like and serve.
NOTE: If using raw sausage, begin by cooking the sausage in the pan with oil, taking care to add garlic only after the sausage has browned nicely so the garlic does not burn. Remember, it’s not necessary to fully cook the sausage as it will continue to cook in the sauce. But do cook it long enough to give it a good sear.