Skillet Penne and Sausage Supper

"Try this recipe if you're looking for something quick and easy with great flavor. The pasta cooks right in the skillet so there's no need for extra pots. Don't make this without the sun-dried tomatoes because it will not have as much flavor. My husband recently told me that this is his favorite of the pasta dishes I cook. Recipe is from America's Test Kitchen."
 
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photo by rsnelling42 photo by rsnelling42
photo by rsnelling42
photo by rsnelling42 photo by rsnelling42
photo by berry271 photo by berry271
photo by berry271 photo by berry271
photo by GaylaV photo by GaylaV
Ready In:
30mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • 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.
  • Stir in the sausage and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes.
  • 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.
  • 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.
  • Note: You can use Italian pork sausage, but you may have to spoon some of the fat off before adding the pasta.

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Reviews

  1. I CANNOT believe I have not rated this recipe! I have made this countless times since I found it a few years ago! This is such a comfort food to me. First time I made it, it was for my sister and myself for our sister night (We used to have them once a month before the kiddies came along) and she absolutely loved it. I am working on my Christmas gifts right now (I am making a kitchen kit for all my friends including a recipe book with my favorite recipes) and this is being included. Thanks for sharing this delightful recipe.
     
  2. Wow! I thought this was a great recipe. I use a little extra milk and chicken broth to be sure I had plenty of sauce. I was surprised at how flavorful it was. Left overs were pretty good the next day too. Thanks!
     
  3. What a great meal! made it to the T". everybody loved it including me. thanks!
     
  4. We really enjoyed this dinner in the sauce was absolutely delicious. I didn't want to make a tomato sauce because I didn't want to deal with heartburn. I found this recipe and the great reviews and figured I would try it. the sun-dried tomatoes gave it a nice flavor. This is a definite keeper. Thanks for sharing the recipe .
     
  5. This was really good! I used 1/2 Hot Sausage and 1/2 Sweet sausage. Very good flavor. Tasted like an authentic Italian Recipe
     
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Tweaks

  1. This was rich and creamy yet so easy! We used hot Italian pork sausage and drained the fat before adding the garlic. The only other sub we made was using kale instead of spinach. We are definitely adding this to our regular line up and can't wait to try it with regular Italian sausage too. Thanks for sharing! *****Update - made it again with spinach and a 50/50 blend of hot and regular Italian sausage....still delish!
     
  2. I love this recipe. I got the America's Test Kitchen cookbook for Christmas and this was the 1st recipe I tried. I used cream instead of milk and like someone else I too browned my onions with the sausage. It's beautiful dish that people think you spent hours preparing! YUMMY
     
  3. Anything with sausage, pasta and cheese is a hit at our house. I already had some leftover cooked linguini, so I used that and didn't add the chicken broth. Also, use cream instead of milk. No spinach. Delicious!
     

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