Skillet Penne With Sausage And Spinach Recipe 435 Food

PENNE WITH SAUSAGE AND GREENS

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Add the collard greens, garlic, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the greens are wilted, about 3 minutes.
• Add the pasta, lemon zest, and half of the reserved pasta water to the skillet and toss. If needed, add more of the pasta water and toss again. Serve topped with Parmesan.

ONE-POT PASTA WITH SAUSAGE AND SPINACH

Steps:

• Heat the oil in a 12-inch, deep skillet with a tight-fitting lid or a Dutch oven over medium-high until shimmering. Use your hands to pull the sausages apart into small pieces; add to the skillet and cook untouched for 1 minute.
• Continue to cook for another 4 to 6 minutes, stirring at 1-minute intervals and breaking up the sausage into 1/2-inch chunks, until browned and crispy on the outside with no pink remaining. If you have more than 1 tablespoon of fat in the pan, drain the excess.
• Carefully pour in the passata (it may splatter), then add the cumin, red-pepper flakes and 2 cups water, stirring to combine. Season with salt and increase the heat to bring to a boil.
• Add the pasta, coating it with the liquid. (It won't be fully submerged, and that's OK.) Adjust the heat to maintain an active simmer with small bubbles forming on the surface. Cover and let cook, stirring every few minutes to make sure nothing is sticking at the bottom of the pan, until the pasta is al dente, about 1 minute less than the package instructions. If the pasta is still hard at this point, add a few tablespoons of warm water at a time and cook until just al dente. Depending on your pasta size and shape, you may need to add several tablespoons of water.
• When the pasta is just al dente, reduce the heat to low and season to taste with salt. Stir in the spinach in batches, and cook, uncovered, until most of the spinach is wilted, about 1 minute more. (It will continue to wilt in the heat of the pasta after you serve it.) If the pasta seems too dry, add 1 tablespoon warm water at a time until it reaches your desired consistency.
• Divide pasta among serving bowls and top with Parmesan.

PENNE WITH SAUSAGE AND SPINACH

Steps:

• Heat the oil in a large nonstick skillet over med-high heat until just smoking.
• Add in sausage and cook, breaking apart the meat, until lightly browned and no longer pink, 3-5 minutes.
• Stir in garlic; cook until fragrant, about 30 seconds.
• Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta.
• Increase heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes.
• Stir in the spinach, a handful at a time, and cook until wilted.
• Off the heat, stir in the Parmesan cheese and pine nuts.
• Season to taste with salt and pepper; serve.

SAUSAGE AND SPINACH PENNE CASSEROLE

Steps:

• Put the water on to boil for the pasta.
• Fry the sausage slices over medium heat in a large skillet (you need room for the sauce later).
• Remove the sausage from the pan (leave the grease).
• Fry the sliced onion until translucent.
• Lower the heat to medium low.
• Water should be boiling - add the pasta.
• Add the fresh garlic and fry for a minute.
• Add the spaghetti sauce, tomato paste, cayenne and simmer.
• Add slightly beaten eggs to the ricotta.
• Mix in the spinach and 1/2 cup parmesan.
• Pasta should be slightly firm.
• Shred the cheese.
• Fill a 13 x 9 x 2 inch baking pan half full with the drained pasta.
• Stir in the sauce (but leave about one cup for later).
• Sprinkle 1/8 cup parmesan across.
• Sprinkle 1 cup mozzarella across.
• Spread out the sausage evenly across.
• Spread the spinach mixture across.
• Sprinkle 1 cup mozzarella across.
• Spread the rest of the sauce across.
• Bake at 350 degrees for 30 minutes.
• Add any remaining parmesan and mozzarella and then cook until it is melted (mine started to brown).

SKILLET PENNE AND SAUSAGE SUPPER

Steps:

• Heat olive oil in a 12-inch nonstick skillet over medium heat until shimmering. (Be sure to use at least a 12-inch size skillet to hold all ingredients.) Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
• Stir in the sausage and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes.
• Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the sun-dried tomatoes and penne evenly over the sausage. Pour the broth and milk over the pasta. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 10 minutes.
• Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. (It may seem like a lot of spinach, but it will wilt considerably.) Stir in the Parmesan and season with salt and pepper to taste.
• Note: You can use Italian pork sausage, but you may have to spoon some of the fat off before adding the pasta.

SKILLET PENNE WITH SAUSAGE AND SPINACH RECIPE - (4.3/5)

Steps:

• Heat the oil in a 12-inch nonstick skillet over medium heat until hot and add in the sausage. Cook until lightly browned and no longer pink about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta. Increase the heat to medium-high and cook at a strong simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes Stir in the spinach, a handful at at time, and cook until wilted. Off the heat, stir in the cheese and pine nuts. Season with salt and pepper to taste and serve immediately.