Sausage and Penne Skillet

I tried something new last night! Trying new recipes has become a HUGE passion of mine! I anticipate cooking meals more when it's something different that I've not tried yet. And I REALLY look forward to the response I get from my husband and son after we each get our second bite. Yes, I said "second bite". Because let's face it, at the point when you are absolutely STARVING, anything would taste good. The moment you take that second bite though, you are more aware of what you are putting in your mouth and that's the moment when you want to pay attention to the consumer's reaction. That's the moment when you realize whether or not your meal is worth cooking again....or whether it's just a "good dip".   ;)

If there was ever a moment when I wished I could video the smell of something, throwing the garlic into the cooked turkey would be that time! It was SO invigorating! I had to tell myself to continue cooking before it burnt because the aroma was THAT wonderful!!

My favorite perks of this dish is that it's a one skillet meal and best of all, it's much healthier than the majority of pastas. Hubby and kiddo gave it three thumbs up (with borrowed Snoopy stuffed animal thumb!)!

Sausage and Spinach Penne Skillet Supper

1 tbsp. olive oil
1lb Italian-style turkey sausage, casings removed (substitute with mild pork sausage if can't find turkey)
3 medium garlic cloves, minced finely
3 1/2 cups water
2 1/2 cups low sodium chicken broth
1/2 cup oil packed sun-dried tomatoes, rinsed and chopped fine
1/2 tsp salt
12oz pkg penne pasta
1 (6oz) pkg bag baby spinach
3/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts

1. Heat the oil in a 12-inch nonstick skillet over medium heat until hot and add the sausage. Cook until lightly browned and no longer pink, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

2. Stir in the water, broth, sun-dried tomatoes, and 1/2 tsp 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. If you find the liquid is absorbing too quickly and the pasta is still undercooked, add a bit more water in small amounts until the pasta is cooked thoroughly.

3. Stir in the spinach, a handful at a time, and cook until wilted. Turn off the heat, stir in the cheese and pine nuts. Serve immediately.