Skillet Penne And Sausage Supper

1. 1

   Heat olive oil in a 12-inch nonstick skillet over medium heat until shimmering. (Be sure to use at least a 12-inch size skillet to hold all ingredients.) Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.

2. 2

   Stir in the sausage and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes.

3. 3

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

4. 4

   Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. (It may seem like a lot of spinach, but it will wilt considerably.) Stir in the Parmesan and season with salt and pepper to taste.

5. 5

   Note: You can use Italian pork sausage, but you may have to spoon some of the fat off before adding the pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.