Creamy Parmesan Sausage & Sun-Dried Tomato Penne (Print Version)

A cozy 30-minute penne dinner with Italian sausage, sun-dried tomatoes, spinach, and a silky parmesan cream sauce.

# Ingredients:

For the pasta and sausage

01 - 12 oz (340 g) penne pasta
02 - 1 tablespoon oil from the sun-dried tomato jar
03 - 1 lb (450 g) mild or sweet Italian sausage, casings removed if needed
04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 tablespoon tomato paste
07 - 3/4 cup (90 g) oil-packed sun-dried tomatoes, drained and sliced
08 - 1/2 teaspoon kosher salt, plus more for pasta water
09 - 1/2 teaspoon black pepper
10 - 1/4 teaspoon crushed red pepper flakes, optional

For the cream sauce

11 - 1 1/2 cups (360 ml) heavy cream
12 - 3/4 cup (75 g) freshly grated parmesan cheese, plus more for serving
13 - 3 cups (85 g) baby spinach
14 - 1/2 cup (120 ml) reserved pasta water, plus more as needed
15 - 2 tablespoons chopped fresh basil or parsley

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the penne until just al dente, then reserve 1 cup of pasta water and drain.
02 - Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add the sausage and cook for 7-9 minutes, breaking it into crumbles, until browned and cooked through.
03 - Stir in the onion and cook for 4 minutes until softened. Add garlic, tomato paste, sun-dried tomatoes, salt, pepper, and red pepper flakes, then cook for 1 minute.
04 - Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring often, until the cream thickens slightly.
05 - Reduce heat to low. Stir in parmesan a handful at a time until melted, then fold in the spinach until just wilted.
06 - Add the drained penne and 1/2 cup reserved pasta water. Toss until glossy and coated, adding more pasta water if needed. Finish with herbs and extra parmesan.

# Notes:

01 - Best served right after tossing, while the sauce is loose and glossy.
02 - Use hot Italian sausage for a spicier pasta.
03 - Reserve pasta water before draining because it helps smooth the parmesan cream sauce.

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