IE 11 is not supported. For an optimal experience visit our site on another browser.

Penne with sausage, spinach and goat cheese

Servings:
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 2 tablespoon olive oil
  • 1 tablespoon medium onion cut in half lengthwise and thinly sliced crosswise.
  • 3/4 pound sweet italian sausage or a combination of sweet and spicy, casings removed
  • 3/4 pound penne
  • 4 ounce spinach, well washed and dried and coarsely chopped (about 2 cups)
  • 1/2 pint cherry or grape tomatoes
  • 2 tablespoon freshly grated parmigiano-reggiano
  • 2 tablespoon fresh goat cheese
  • 1 tablespoon chopped fresh parsley (optional)

Preparation

Baking Directions:

Bring a large pot of salted water to a boil.

Heat the oil in a large sauté pan over medium-low heat.

Add the onion and sauté until it is tender and begins to color, 10 minutes.

Crumble the sausage into the pan, increase the heat to medium-high and fully cook the sausage.

Cook the pasta until just shy of al dente.

Before draining, reserve about 1 cup of the cooking water.

Add the spinach and tomatoes and some of the pasta cooking liquid to the sausage and cook, tossing, until the spinach has wilted.

Add the pasta, half of the reserved cooking liquid, Parmigiano-Reggiano and goat cheese.

Toss well and lightly smash the tomatoes.

Add a bit more of the cooking liquid if needed.

Serving Directions:

Serve sprinkled with parsley, if you like.

Recipe Tags