1 pound cooked smoked sausage, halved lengthwise and cut into ½ inch thick slices
1 large onion, chopped
2 large cloves garlic, chopped (or 2 teaspoons of jarred garlic)
2 teaspoons of olive oil
1 32oz. of reduced-sodium chicken broth or stock
1 cup of water
1 pound of penne
1 6-9oz. package of fresh pre-washed baby spinach
¼ teaspoons freshly ground black pepper
1/3 cup whipping cream
- In a 4-quart Dutch oven, cook sausage, onion, and garlic in hot oil over medium-high heat until onion is tender and sausage is lightly browned.
- Add broth and the water; bring to a boil.
- Add pasta; cook until tender, stirring frequently.
- Add spinach and pepper; cook about 1 minute or until spinach is wilted.
- Stir in cream and serve.
P.S. The leftovers are delicious!