Skillet Penne With Sausage And Spinach Recipes

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SKILLET PENNE WITH SAUSAGE AND SPINACH RECIPE - (4.3/5)



Skillet Penne with Sausage and Spinach Recipe - (4.3/5) image

Provided by mytastytreasures

Number Of Ingredients 11

1 tablespoon olive oil
1 pound Italian-style turkey sausage, casings removed I used a combo of hot and sweet Italian sausage
3 medium garlic cloves, minced finely
2 1/4 cups water
2 1/4 cups low-sodium chicken broth
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine
1/2 teaspoon salt
8 ounces (about 2 1/2 cups) penne pasta
1 (6 ounce) bag baby spinach, I used 10 ounces
3/4 cup Parmesan cheese, grated
1/4 cup toasted pine nuts

Steps:

  • Heat the oil in a 12-inch nonstick skillet over medium heat until hot and add in the sausage. Cook until lightly browned and no longer pink about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta. Increase the heat to medium-high and cook at a strong simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes Stir in the spinach, a handful at at time, and cook until wilted. Off the heat, stir in the cheese and pine nuts. Season with salt and pepper to taste and serve immediately.

SKILLET PENNE AND SAUSAGE SUPPER



Skillet Penne and Sausage Supper image

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.

Provided by Velouria

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, minced
salt
1 lb sweet Italian turkey sausage or 1 lb hot Italian turkey sausage, casings removed
3 garlic cloves, minced
1/2 cup sun-dried tomato packed in oil, rinsed and chopped fine
8 ounces penne (about 2 1/2 cups, can also use ziti)
2 cups low sodium chicken broth
1 cup milk
1 (5 ounce) bag Baby Spinach
1 ounce parmesan cheese, grated or 1/2 cup parmesan cheese
pepper, to taste

Steps:

  • 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.

PENNE WITH SAUSAGE AND SPINACH



Penne With Sausage and Spinach image

Make and share this Penne With Sausage and Spinach recipe from Food.com.

Provided by ratherbeswimmin

Categories     Penne

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 lb italian-style turkey sausage, casings removed
3 garlic cloves, minced (or pressed)
2 1/2 cups water
2 cups low sodium chicken broth
1/2 cup sun-dried tomato packed in oil, rinsed and chopped fine
salt
8 ounces penne
1 (6 ounce) bag Baby Spinach
1/2 cup grated fresh parmesan cheese
1/4 cup pine nuts, toasted
ground black pepper

Steps:

  • Heat the oil in a large nonstick skillet over med-high heat until just smoking.
  • Add in sausage and cook, breaking apart the meat, until lightly browned and no longer pink, 3-5 minutes.
  • Stir in garlic; cook until fragrant, about 30 seconds.
  • Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta.
  • Increase heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes.
  • Stir in the spinach, a handful at a time, and cook until wilted.
  • Off the heat, stir in the Parmesan cheese and pine nuts.
  • Season to taste with salt and pepper; serve.

PENNE WITH SAUSAGE AND SPINACH



Penne with Sausage and Spinach image

I got this recipe from a neighbor who was a good friend, and we were discussing quick recipes, that were different from the usual pasta with red sauce.My husband loves this recipe, and requests it often. I even make it for company, and it makes a wonderful presentation. My friends always ask me for the recipe. I hope you enjoy it...

Provided by Carol Perricone

Categories     Pasta

Time 1h

Number Of Ingredients 13

1 lb penne pasta
8 oz fresh mushrooms, sliced
1 Tbsp olive oil, extra virgin
1 lb bulk italian sausage
2 clove garlic, minced
2 1/2 c chicken stock (or broth)
1/8 tsp crushed red pepper flakes
10oz pkg fresh baby spinach
1/4 c butter (1/2 stick)
1 1/2 c grated parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp cornstarch (optional)

Steps:

  • 1. Boil a large pot of salted water, and cook penne pasta according to package directions.
  • 2. Take a large skillet, drizzle olive oil in pan, and saute sausage, minced garlic, and sliced mushrooms, until lightly browned.
  • 3. Add chicken stock (broth), red pepper flakes, and bring to a boil. Add spinach and cook until wilted, (about 5 minutes). Turning often.
  • 4. When done, stir in butter until melted, add parmesan cheese, salt and pepper. Stir meat sauce until thickened. (if desired, add the cornstarch now to thicken sauce to preferred consistency).
  • 5. Toss pasta with sauce, and serve with a green salad and crusty bread. Enjoy

BAKED PENNE WITH SAUSAGE AND SPINACH (OVEN OR CROCK-POT)



Baked Penne With Sausage and Spinach (Oven or Crock-Pot) image

This baked pasta recipe is great for a potluck, or to take to someone who is in need of a home-cooked "comfort" meal. It's very flavorful, simple to prepare, and inexpensive to make. You can bake it in the oven or make it in the crockpot (instructions included). I particularly like the blend of fresh and zesty ingredients (spinach, fresh mozarella, pesto and hot sausage). For a fantastic meal, serve it with my Recipe #291227, #291227.

Provided by CookinDiva

Categories     One Dish Meal

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
1 cup onion, finely chopped (1 medium onion)
1 lb Italian sausage, hot (or mild if you prefer)
3 large garlic cloves, minced
1/2 cup red wine
1 (28 ounce) can crushed tomatoes (I like Cento brand)
1/2 cup water
1/4 cup pesto sauce, bottled (I use homemade)
1 lb penne pasta
2 cups baby spinach leaves, fresh, coarsely chopped
8 ounces fresh mozzarella cheese, cubed (or 4 oz. normal mozzarella)
1 cup parmesan cheese, divided usage

Steps:

  • Preheat oven to 375. Grease a deep lasagna pan (or two 9x9 pans). Crockpot instructions are at the bottom.
  • SAUCE: In a large deep saucepan, heat oil. Add onion and saute slowly until onion is soft, about 5 minutes. Add sausage to pan; continue to saute and break up sausage into bite size pieces. When sausage is just about done, add garlic for a minute or two. Finally, pour red wine into pan and bring wine to a boil to evaporate alcohol and eliminate most of the liquid.
  • Add tomatoes to other ingredients. Pour about 1/2 cup water into the tomato can to clean out the can - add this water to the pot. Add pesto. While this simmers about 10 minutes, cook the pasta.
  • PASTA: Bring plenty of salted water to boil for pasta (lots of water will prevent sticky pasta). Cook according to package directions; drain.
  • In a large mixing bowl, toss hot cooked pasta, chopped fresh spinach and tomato/sausage sauce. DO NOT ADD CHEESE YET. Continue combining hot ingredients until spinach wilts slightly, THEN add cubed mozzarella and 1/2 CUP of the Parmesan cheese. Toss quickly and pour into your prepared baking dish (if you work with the cheese too long, it will become a stringy mess!).
  • Sprinkle final 1/2 CUP Parmesan on top.
  • Bake 375 for 30 minutes, uncovered, until hot and bubbly.
  • CROCKPOT VERSION FOR A CROWD: Double recipe. Make sure pasta is a bit undercooked (slightly firm). Pour into crockpot; add 1 cup hot water around the edges. Cook on HIGH 3 hours.

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