Monday, December 21, 2009

Easy Skillet Penne and Sausage Supper

I know, I know, I didn't make a weekly meal plan menu. Well, it's Christmas and I am very busy, so I won't be making one up this week. We will be eating at different homes, etc. so I probably won't be cooking much other than an occasional pizza or something simple.

The Menu:
Easy Skillet Penne and Sausage Supper

The Original Recipe:
I found this on my favorite cooking board, but it is posted by Cook's Illustrated.
Let me tell you!!! I feel like I just ate at a resturant. I think out of all the dishes I have ever cooked, this one is THE BEST I have ever made!!! It has everything in a dish you could hope for. It's spicey and with the tomatoes.. YUM!! I had to eat 2 bowls!! YUMMY!! It was easy to make and overall just something I could very easily over induldge myself on. You have got to make this!

Easy Skillet Penne and Sausage Supper

Serves 4 to 6

1 tablespoon olive oil

1 onion , chopped fine


3 cloves of garlic , minced or pressed through garlic press

1 pound hot or sweet Italian turkey sausage (I used Hot sausage)

1/2 cup oil-packed sun-dried tomatoes , rinsed and chopped fine

1/2 pound penne (2 1/2 cups)

2 cups low-sodium chicken broth

1 cup milk

1 ounce grated Parmesan cheese (1/2 cup)

6 ounces baby spinach

ground black pepper

1. 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 garlic and sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.

2. Sprinkle the penne evenly over the sausage. Pour the broth and milk over the pasta. Bring to a simmer, then reduce the heat to medium-low and cover. Cook, stirring occasionally, until the pasta is tender, about 10 minutes (it took mine around 15 minutes).

3. Stir in the spinach a handful at a time, and cook until wilted, about 2 minutes. Stir in the Parmesan and sundried tomatoes. Season with salt and pepper to taste..

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