Skillet Penne and Sausage Supper

Ready in 30 minutes

1 Tbsp. olive oil
1 onion, minced
Salt
1 pound sweet or hot Italian turkey sausage, casings removed (I use bacon)
3 garlic cloves, pressed or minced
½ cup oil-packed sun-dried tomatoes, rinsed and chopped fine
8 ounces penne (2 ½ cups)
2 ½ cups chicken broth
½ cup heavy cream
1 (5-ounce) bag baby spinach (or frozen spinach, thawed)
1 ounce parmesan, grated ½ cup
Pepper
Spicier Option: Add ½ to 1 teaspoon hot red pepper flakes


1.) Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and ½ teaspoon salt and cook until softened, about 5 minutes.

2.) Stir in the sausage (or cooked bacon) and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.

3.) Stir in the Garlic and cook until fragrant, about 15 seconds. Sprinkle the tomatoes and penne evenly over the sausage. Pour the broth and cream over the pasta. Cover and bring to a boil. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 10 minutes.

4.) Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. Stir in the parmesan and season with salt and pepper to taste. Serves 4 to 6.