Penne with Sausage & Spinach

Another winning recipe in my book from Cook's Illustrated. This meal was really flavorful thanks to Italian Sausage, garlic and sun dried tomatoes. It was made even more delicious with the addition of toasted pine nuts, baby spinach, and parmesean cheese . The chicken broth combined with the juices from the sausage, tomatoes and garlic made a delicious sauce that you didn't even really notice was there, it just created a flavorful coating for the pasta . I loved, loved, loved that this meal was made all in one pan, pasta and all. Plus, besides the garlic there were no spices to measure so it came together really quickly. Serve some breadsticks on the side and you have a great weeknight dinner. Just to note, I felt that by the time you added the last of the spinach, the first spinach had wilted a little too much for my taste so next time I will add it all at once.

Penne with Sausage and Spinach

1 tablespoon olive oil
1 pound hot or sweet Italian turkey sausage , casings removed (I used mild)
3 cloves minced garlic
2 1/4 cups low-sodium chicken broth (I just used regular because that's what I had)
2 1/4 cups water
8 ounces penne pasta (2 1/2 cups)
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine
Table salt and ground black pepper
1 (6-ounce) bag baby spinach
1/2 cup grated Parmesan cheese
1/4 cup pine nuts , toasted

Instructions
1. Brown Sausage: Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add sausage, breaking it up with a spoon, and cook until lightly browned, about 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2. Simmer Penne: Stir in broth, water, penne, tomatoes, and 1/2 teaspoon salt. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.
3. Wilt Spinach: Stir in spinach, handful at time, and cook until wilted. Off heat, stir in Parmesan and nuts. Season with salt and pepper to taste. Serve.

*If I am short on time I just toast the pine nuts on the stove. Put them in a pan and stir over medium heat until fragrant. Just watch them really carefully because they burn easily.*