Skillet Penne and Sausage

Italian pork sausage can be used here, however, you may need to spoon off some of the fat before adding the pasta. When you are adding the spinach, it may seem like a lot at first, but it wilts down substantially. Be sure to use at least a 12-inch wide skillet here– this recipe fills it nearly to the rim. This recipe was published in America’s Test Kitchen’s Family Cookbook.


  • 1T olive oil
  • 1 onion, chopped
  • 1/2t salt
  • 1 lb Italian sausage, sweet or hot, casing removed
  • 3 cloves garlic, minced
  • 1/2 C sun-dried tomatoes, packed in oil, rinsed and chopped
  • 8 oz penne or similar pasta
  • 2 C low sodium chicken broth
  • 1 C milk
  • 1 bag fresh baby spinach, (5-6oz)
  • 1 oz parmesan cheese, grated (1/2 C)

InstructionSee full instructions on :

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