Skillet Penne and Sausage Dinner

This is another one skillet meal from America's Test Kitchen, although I ran across it first on Teresa's blog,  A Blog About Food. The recipe called for sun-dried tomatoes as well, but for some reason they seemed to have missed my grocery list that week so I made it without- and it was still good. 

Ingredients:

1 tablespoon olive oil

1 onion, minced

salt

pound hot or sweet Italian turkey sausage, casings removed

3 garlic cloves, minced

1/2 cup sundried tomatoes, rinsed and chopped fine

8 ounces penne

2 1/2 cups chicken broth

1/2 cup heavy cream (I used fat free half and half)

1 (5 oz) bag spinach

1/2 cup Parmesan cheese

pepper

Directions

1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.

2. Stir in the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.

3. 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.

4. Stir in the spinach a handful at a time and cook until wilted, about two minutes. Stir in the Parmesan cheese and season with salt and pepper to taste.