Saturday, February 6, 2010

What’s for Dinner?

My Version of
Easy Skillet Penne and Sausage Supper
(adapted from The America’s Test Kitchen Cookbook & The Motherload)

Serves 4-6

  • Non-stick cooking spray
  • 1 pound smoked pork sausage (sliced)
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 1/2 pound penne pasta
  • 2 cups chicken broth – low-sodium
  • 1 cup milk
  • sprinkling of mozzerella cheese
  • 1/2 cup baby spinach

  1. Spray a skillet and brown the sliced sausage over medium heat.
  2. Add the uncooked pasta. Pour the broth and milk over the pasta. Bring to a simmer, then reduce the heat to medium-low and cover.
  3. Cook, stirring occasionally, until the pasta is tender, approximately 15 minutes.
  4. Stir in the spinach a handful at a time, and cook until wilted, about 2 minutes.
  5. Add the cheese and sun dried tomatoes.
  6. Season with salt and pepper to taste.
  7. Eat!

This is a great recipe! I served this with a spring mix salad & my husband made biscuits. I actually cheated a bit on the baby spinach….I just picked it out of the salad mix and added it to the pasta.


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