SERVES 4
TOTAL TIME: 40 minutes
Chicken or pork sausage can be substituted for the turkey sausage. You will need a 12-inch nonstick skillet for this recipe; do not substitute a smaller skillet here.
|
2 |
teaspoons olive oil |
|
1 |
pound sweet or hot Italian turkey sausage, casings removed |
|
3 |
garlic cloves, minced |
|
2½ |
cups low-sodium chicken broth |
|
2 |
cups water |
|
½ |
cup oil-packed sun-dried tomatoes, rinsed and chopped fine |
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Salt and pepper |
|
|
8 |
ounces (2½ cups) penne |
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6 |
ounces (6 cups) baby spinach |
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1 |
ounce Parmesan cheese, grated (½ cup) |
1. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add sausage and cook, breaking up meat with wooden spoon, until no longer pink, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2. Stir in broth, water, sun-dried tomatoes, ½ teaspoon salt, and pasta. Cook at vigorous simmer, stirring often, until pasta is tender and sauce has thickened, 15 to 18 minutes.
3. Stir in spinach, one handful at a time, and cook until wilted. Off heat, stir in Parmesan. Season with salt and pepper to taste and serve.
VARIATIONS
SKILLET PENNE WITH TURKEY SAUSAGE, ARUGULA, PINE NUTS, AND LEMON
Omit sun-dried tomatoes. Substitute 6 cups (6 ounces) baby arugula for spinach. Add ¼ cup toasted pine nuts, ½ teaspoon grated lemon zest, and 1 tablespoon lemon juice to skillet with Parmesan before serving.
SKILLET PENNE WITH TURKEY SAUSAGE, CHERRY TOMATOES, WHITE BEANS, AND OLIVES
Substitute 1 (15-ounce) can rinsed white beans and ¼ cup chopped kalamata olives for sun-dried tomatoes. Substitute 2 cups halved cherry tomatoes for spinach; cook tomatoes until they begin to soften before removing from heat.