Skillet Penne & Sausage Supper

Submitted by Suzie B.

This is a sneaky and delicious way to get a bunch of spinach into your family. 🙂

Skillet Penne & Sausage Supper


  • 1 T olive oil
  • salt
  • 1 lb hot or sweet Italian turkey sausage, casings removed
  • 3 garlic cloves, minced
  • 1/2 c oil-packed sun-dried tomatoes, rinsed and chopped fine
  • 8 oz penne pasta (2 1/2 cups)
  • 2 1/2 c low-sodium chicken broth
  • 1/2 c heavy cream
  • (1) 6-oz bag baby spinach
  • 1 oz parmesan, grated  (1/2 cup)
  • pepper


  1. Heat the oil in a 12-inch nonstick skillet over medium heat until simmering.
  2. Add the onion and 1/2 t. salt and cook until softened, about 5 minutes.
  3. Stir in the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.
  4. Stir in the garlic and cook until fragrant, about 15 seconds.
  5. Sprinkle the tomatoes and penne evenly over the sausage.
  6. Pour the broth and cream over the pasta. Cover and bring to a boil.
  7. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 10 minutes.
  8. Stir in the spinach a handful or two at a time and cook until wilted, about 2 minutes. (It seems like it won’t all fit, but it will!)
  9. Stir in the parmesan and season with salt and pepper to taste.

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