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Wednesday, February 17, 2010

Skillet Penne & Sausage Supper

I originally got this from a friend who also introduced me to the America's Test Kitchen Cookbook which contains this recipe.  My family and I love this dish and have made a gluten-free version.  Another nice thing about this recipe is you do everything in the skillet — one pan, that is it.

1 Tbsp Oil
1 Onion, minced
1 lb Sweet Italian Turkey Sausage, casings removed
3 cloves of garlic, minced
1/2 c. Oil packed Sundried Tomatoes, rinsed/chopped
2 1/2 c.  Penne pasta
2 1/2 c. Chicken Broth
1/2 c. Heavy Cream
1 (5 oz.) bag of fresh Spinach
1/2 c. Parmesan

Brown sausage with oil, onions, & salt.  Add garlic and stir till fragrant.  Sprinkle in the sundried tomatoes and penne pasta.  Pour in the chicken broth and cream.  Bring to a boil.  Reduce heat and simmer for 10 minutes.  When pasta is soft and fully cooked, add the spinach.  Stir till wilted, then add parmesan cheese and serve.

Ceci's alterations:  We have wheat/gluten allergies in our household.  So we use the Tinkyada Brown Rice Penne Pasta .  The kids can't tell a difference neither can my hubby.  When using the Gluten Free pasta you want to add another 1/2 c. of chicken broth and simmer for 5 extra minutes.  Another alteration has been the oil packed sundried tomatoes.  It has been extremely hard to find these in my area, so I make it without them.  I had finally found them at Martin's Food the other week and put them in.  The whole household agreed that they did not need to be in there next time.  They do have a different flavor and can be a little "spicy" as my 6 yr old can say.  So we omit the tomatoes, but still love the flavor.  Enjoy!

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