Pasta with deliciously creamy tasty sauce, sweet Italian sausage, sun dried tomatoes, and spinach.
1 package (16 ounces) uncooked penne pasta
1-1-1/2 pounds bulk Italian sausage (or sausage with casings removed)
2/3 cup julienned soft sun-dried tomatoes (not packed in oil)
3 garlic cloves, minced
1 teaspoon fennel seed
Sprinkle crushed red pepper flakes
2 Tbsp parsley
couple leaves basil, julienned or 1/2 tsp dried
3/4 cup white wine
1/4 cup chicken broth
2/3 cup heavy whipping cream
1 package (9 ounces) fresh spinach
3/4 cup shredded Parmesan cheese, dividing 1/2 cup
Cook pasta according to package directions for al dente.
Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed, parsley, basil and pepper flakes; cook 1 minute longer.
Add wine and chicken broth. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is slightly wilted.
Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese.
Sprinkle with remaining cheese and some additional fresh basil.
If using sun dried tomatoes from a package you will need to soak in hot water for about 20 minutes. Always use fresh herbs if you can.
Keywords: sausage pasta,