Sausage and Spinach Penne Skillet Supper
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
486 kcal
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Course
Main Course
Sausage and Spinach Penne Skillet Supper
Description
The recipe starts by cooking sausage and garlic in olive oil until lightly browned. After, water, low-sodium chicken broth, sun-dried tomatoes, and salt are added, followed by penne pasta. The mixture is simmered until the pasta is tender and the liquid reduces, creating a flavorful sauce. If the liquid reduces too quickly, additional water is added to ensure thorough cooking.
Fresh baby spinach is stirred in last to wilt slightly, contributing a fresh, green element. The finishing touch is grated Parmesan cheese and toasted pine nuts, which add creamy richness and a nutty crunch. The dish is seasoned with salt and pepper to taste and served immediately.
This recipe yields about six servings and makes a filling skillet dinner. Adjust the pasta and liquid quantities proportionally if making less. The use of turkey or mild pork sausage provides savory depth without overwhelming the spinach and sun-dried tomato flavors.
Ingredients
- 1 tablespoon olive oil
- 1 pound turkey sausage casings removed (I couldn’t find turkey sausage so I substituted mild pork sausage, Italian-style
- 3 medium garlic minced finely, cloves
- 3 ½ cups water
- 2 ½ cups chicken broth low-sodium
- ½ cup sun-dried tomatoes rinsed and chopped fine, oil-packed
- ½ teaspoon salt
- 12 ounces penne pasta about 3 1/2 cups
- 1 (6-ounce) (6-ounce) bag baby spinach
- ¾ cup Parmesan Cheese grated
- ¼ cup pine nuts toasted
Instructions
- Heat the oil in a 12-inch nonstick skillet over medium heat until hot and add in the sausage. Cook until lightly browned and no longer pink about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta.
- Increase the heat to medium-high and cook at a strong simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes (if you find the liquid is absorbing too quickly and the pasta is still undercooked, add a bit more water in small amounts until the pasta is cooked thoroughly).
- Stir in the spinach, a handful at at time, and cook until wilted. Off the heat, stir in the cheese and pine nuts. Season with salt and pepper to taste and serve immediately.
Notes
- The original recipe used 8 ounces of pasta, but this version with 12 ounces serves about six people.
- If reducing quantities, scale down liquids and pasta proportionally to maintain texture.
- A 12-inch skillet is suitable for this amount; smaller pans may be too crowded.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 486kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 28g | 56% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 51mg | 17% |
| Sodium | 1173mg | 49% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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