Best Creamy Penne With Sausage And Tomatoes Recipe

Ingredients

Kosher salt

3/4 c. oil-packed sun-dried tomatoes, 2 tbsp. oil reserved, tomatoes drained and sliced crosswise

1 lb. bulk sweet Italian sausage

1 lb. penne

1 small yellow onion, finely chopped

2 large cloves garlic, finely chopped

2 c. heavy cream

5 oz. baby spinach

1/4 c. grated Parmesan (about 1 oz.), plus more for serving

1/2 c. fresh parsley or basil leaves, chopped

Preparation

Step 1Bring a large pot of salted water to a boil.Step 2Meanwhile, in a large, heavy skillet over medium-high heat, heat tomato oil. Cook sausage, stirring and breaking up with a wooden spoon into bite-size pieces, until browned, 8 to 10 minutes. Step 3Cook penne in boiling salted water, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.Step 4Add onion and garlic to skillet; season with 1 teaspoon salt. Cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in tomatoes and cook, stirring, until warmed through, about 1 minute. Pour in cream and bring to a simmer. Cook, stirring occasionally, until sauce has slightly thickened, about 2 minutes. Remove from heat and stir in spinach until slightly wilted. Stir in Parmesan. Step 5Drain pasta and add to sauce. Toss to combine, then top with parsley and more Parmesan.

You can buy bulk sausage out of the casing at most grocery stores. But if you can only find sausage links, simply remove the casing before you go to cook it. The recipe calls for sweet or mild Italian sausage; if you like spicy, by all means, use hot Italian sausage.  Once you get the hang of the method, mix up the shape of pasta, or swap in ground chicken or turkey for the sausage, kale for the spinach, or Pecorino Romano for the Parmesan. The possibilities are endless! Have you made this? Let us know how it went in the comments below!