1. Heat the oil in a 12" nonstick skillet over medium heat until shimmering. Add the onion and 1/2 tsp salt and cook until softened, about 5 mn.
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 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.
4. Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. Stir in the Parmesan and season with the salt and pepper to taste.
Italian pork sausage can be used here, but you may have to spoon off some of the fat before adding the pasta. When you are adding the spinach, it may seem like a lot at first, but it wilts down substantially. Be sure to sue at least a 12" skillet for this supper dish. This recipe also works well with ziti.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (458g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 310 (51%)|
|Amt Per Serving||% DV|
|Total Fat 34.4g||46 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 156.3mg||48 %|
|Sodium 1531.6mg||53 %|
|Potassium 1014.5mg||27 %|
|Total Carbohydrate 39.8g||12 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 37.3g|
|Protein 36.1g||52 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 610
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.