Ingredients
Kosher Salt for pasta water and seasoning, to taste- ¾ Cup Sun-Dried Tomatoes in Oil drained and sliced crosswise; reserve 2 tablespoons of the packing oil
- 1 Lb Sweet Italian Sausage raw pork sausage, bulk or removed from casings
- 1 Lb Penne
1 Sm Yellow Onion finely chopped
2 Cloves Garlic finely chopped
2 Cups Heavy cream
5 oz Baby Spinach
¼ Cup Parmesan Cheese grated (about 1 oz.), plus more for serving
½ Cup Parsley fresh, chopped. or basil
Instructions
- Bring a large pot of salted water to a boil. Cook penne according to its package directions until al dente. Reserve about 1/2 cup cooking water before draining. Prepare the sausage and sauce while the pasta cooks.
- Heat the reserved 2 tablespoons tomato-packing oil in a large, deep skillet over medium-high heat. Add the raw pork sausage and break it into bite-size pieces. Cook about 8–10 minutes until browned and cooked through to 160°F (71°C), checking a larger piece with a food thermometer.
- Add chopped onion and garlic to the skillet. Reduce the heat to medium and cook 5–7 minutes, stirring, until softened. Stir in the sliced sun-dried tomatoes for about 1 minute. Add heavy cream and bring to a gentle simmer for 2–3 minutes until slightly thickened.
- Reduce heat to low and stir in spinach until wilted. Remove from the heat and stir in Parmesan. Add drained penne and toss gently. Add reserved pasta water a little at a time only if needed to loosen the sauce. Taste before adding salt, since sausage, tomatoes, and cheese are already seasoned.
- Divide among four portions and finish with chopped parsley or basil and extra Parmesan as desired.
Notes
Original ingredient amounts and four-serving yield are retained; these are generous portions. Reserve the tomato oil before draining the tomatoes. The recipe specifies pork sausage and a 160°F endpoint. Timing is an estimate with pasta and sauce cooking alongside each other. No nutrition calculation is supplied.
