Skillet Penne with Sausage and Spinach
By America's Test KitchenPublished on August 21, 2007
Time
45 minutes
Yield
Serves 4
Ingredients
1 tablespoon olive oil 1 pound hot or sweet Italian turkey sausage, casings removed3 cloves minced garlic 2 ¼ cups low-sodium chicken broth 2 ¼ cups water 8 ounces penne pasta (2 ½ cups)½ cup oil-packed sun-dried tomatoes, rinsed and chopped fine1 (6-ounce) bag baby spinach ½ cup grated Parmesan cheese ¼ cup pine nuts, toasted
Before You Begin
Use either hot or sweet Italian-style turkey (or chicken) sausage here. Pork sausage can be substituted, but you will have to drain off the extra fat before adding the pasta. When you are adding the spinach, it may seem like a lot at first, but it wilts down substantially. Ziti can also be used here.
Instructions
- Brown Sausage: Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add sausage, breaking it up with a spoon, and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Simmer Penne: Stir in broth, water, penne, tomatoes, and 1/2 teaspoon salt. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.
- Wilt Spinach: Stir in spinach, handful at time, and cook until wilted. Off heat, stir in Parmesan and nuts. Season with salt and pepper to taste. Serve.
Time
45 minutesYield
Serves 4Ingredients
1 tablespoon olive oil
1 pound hot or sweet Italian turkey sausage, casings removed
3 cloves minced garlic
2 ¼ cups low-sodium chicken broth
2 ¼ cups water
8 ounces penne pasta (2 ½ cups)
½ cup oil-packed sun-dried tomatoes, rinsed and chopped fine
1 (6-ounce) bag baby spinach
½ cup grated Parmesan cheese
¼ cup pine nuts, toasted
Ingredients
1 tablespoon olive oil
1 pound hot or sweet Italian turkey sausage, casings removed
3 cloves minced garlic
2 ¼ cups low-sodium chicken broth
2 ¼ cups water
8 ounces penne pasta (2 ½ cups)
½ cup oil-packed sun-dried tomatoes, rinsed and chopped fine
1 (6-ounce) bag baby spinach
½ cup grated Parmesan cheese
¼ cup pine nuts, toasted
Ingredients
1 tablespoon olive oil
1 pound hot or sweet Italian turkey sausage, casings removed
3 cloves minced garlic
2 ¼ cups low-sodium chicken broth
2 ¼ cups water
8 ounces penne pasta (2 ½ cups)
½ cup oil-packed sun-dried tomatoes, rinsed and chopped fine
1 (6-ounce) bag baby spinach
½ cup grated Parmesan cheese
¼ cup pine nuts, toasted
Before You Begin
Use either hot or sweet Italian-style turkey (or chicken) sausage here. Pork sausage can be substituted, but you will have to drain off the extra fat before adding the pasta. When you are adding the spinach, it may seem like a lot at first, but it wilts down substantially. Ziti can also be used here.
Instructions
- Brown Sausage: Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add sausage, breaking it up with a spoon, and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Simmer Penne: Stir in broth, water, penne, tomatoes, and 1/2 teaspoon salt. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.
- Wilt Spinach: Stir in spinach, handful at time, and cook until wilted. Off heat, stir in Parmesan and nuts. Season with salt and pepper to taste. Serve.
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