- 1 tablespoon olive oil
- 1 onion, minced
- 1 pound hot or sweet Italian turkey sausage, casings removed
- 3 garlic cloves, minced
- 1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine
- 8 ounces penne (2 1/2 cups)
- 2 cups low-sodium chicken broth
- 1 cup milk
- 1 (5-ounce) bag baby spinach
- 1 ounce Parmesan, grated (1/2 cup)
1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
2. Stir in the sausage 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 milk over the pasta. Cover and bring to a simmer. 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.
Recipe from The America’s Test Kitchen Family Cookbook
Substitutions: Sauteed the onions using water instead of olive oil. Used shallots instead of onions. Used Trader Joe’s Chicken Sausage. Used non-oil packed sun dried tomatoes. Used a pound (1 bag) of whole wheat rotini pasta and doubled the broth and milk. Did not add Parmesean directly to the pasta, but had on hand for everyone to use to their own liking. Added carrots.