I should add that someone less culinary than my mom (that would be me) was squeezing the sausage out of the casing like toothpaste before she figured out that if you just slit it down the side you can quickly and easily peel it off.
I know it would be cool if I were like inspirational Alicia Paulson and inserted a lovely photo of the dish here, but frankly, it takes all my concentration to make sure the food turns out. Adding photography would be detrimental to my family's health.
Skillet Penne and Sausage Supper
Italian pork sausage can be used here, but you may have to spoon off some of the fat before adding the pasta. Be sure to use at least a 12-inch skillet.
1 T olive oil
1 lb hot or sweet Italian turkey sausage, casings removed
3 garlic cloves, minced
1/2 c oil-packed sun-dried tomatoes, rinsed and chopped fine
8-oz penne, 2 1/2 c
2 1/2 c low-sodium chicken broth
1/2 c heavy cream
(1) 5-oz bag baby spinach
1 oz Parmesan, grated, 1/2 c
Heat the oil in a 12-inch nonstick skillet over medium heat until simmering. Add the onion
and 1/2 t salt and cook until softened, about 5 min.
Stir in the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink,
about 4 min.
Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the tomatoes and penne
evenly over the sausage. Pour the broth and cream over the pasta. Cover and bring to a boil.
Reduce the 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. Stir in the Parmesan
and season with salt and pepper to taste. Serves 4.