what's for dinner wednesday :: penne and sausage skillet supper

I have a love affair with the America's Test Kitchen Family Cookbook.  And with Cook's Illustrated - the magazine put out by the same folks.  I kid you not, every recipe I've made from them is delicious and fairly easy.  They have a whole section on skillet meals - which I love!  They come together quickly, only require one pan and everyone loves them!

I've only made this one a few times and I need to remember to work it into our regular rotation.  A lot of the ingredients are things I usually have on hand, or are easily kept in the pantry or freezer.  

I hope you try it!

Penne and Sausage Skillet Supper

                                           ~ATK Family Cookbook
servings:Serve 4-6
prep time: 10 minutes
cook time: 25 minutes
total time: 35 minutes

Ingredients

1 tablespoon olive oil
1 onion , chopped fine
table salt
3 cloves garlic , minced or pressed through garlic press
1 pound hot or sweet Italian turkey sausage
1/2 cup oil-packed sun-dried tomatoes , rinsed and chopped fine
1/2 pound penne pasta (2 1/2 cups)
2 cups low-sodium chicken broth
1 cup milk
1 ounce grated Parmesan cheese (1/2 cup)
6 ounces baby spinach
ground black pepper

Directions

1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt, and cook until softened, about 5 minutes. Stir in the garlic, sausage, and tomatoes and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.

2. Sprinkle the penne evenly over the sausage. Pour the broth and milk over the pasta. Bring to a simmer, then reduce the heat to medium-low and cover. Cook, stirring occasionally, until the pasta is tender, about 10 minutes.

3. Stir in the spinach a handful at a time, and cook until wilted, about 2 minutes. Stir in the Parmesan. Season with salt and pepper to taste.