Friday, January 30, 2009

Penne with Sausage and Spinach

I’ve been making this for Mike for the past 2 years. I was tweaking it every time, but now I think I finally have it. Mike asks for it at least once a month in the fall and winter. It's also a pretty cheap meal! It comes from my favorite magazine that was discontinued which was made into a book, Fast Fix, family foods by Better Homes and Gardens.

Servings: 6

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


  1. 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.
  2. Add broth and the water; bring to a boil.
  3. Add pasta; cook until tender, stirring frequently.
  4. Add spinach and pepper; cook about 1 minute or until spinach is wilted.
  5. Stir in cream and serve.
Note: When you’re cooking the pasta, it may look like there isn’t enough liquid; there is, but if you need to, you can add water at ½ cup increments. You want a thick (not soupy) finished product.

P.S. The leftovers are delicious!


LauraSuz said...

This sounds amazing! Anything with spinach in it makes me think of my BIL Peter, Anne's husband, the loves spinach.

We like smoked sausage way too much but I always love finding recipes that use it. I'm sure I'll be trying this soon.

Anne said...

i want to try it too!! maybe i'll try it soon and leave out the whipping cream...

Kristi said...

I think it will be okay without the cream.