I added about 1/2 cup more cream near the end of the cooking time, because it was looking a little thick and my penne wasn’t quite done. I also spooned off some of the grease after cooking the sausage, which may have been why it was looking a little thick.
Skillet Penne and Sausage Supper
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 1/2 cups low-sodium chicken broth
1/2 cup heavy cream
1 (5-ounce) bag baby spinach
1 ounce Parmesan cheese, grated (1/2 cup)
- 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.
- Stir in the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.
- 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. (I added about 1/2 cup more cream with about 3 minutes left)
- 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.