Best Penne With Turkey Sausage Spinach And Nutmeg Recipes

Penne with Spinach Pesto and Turkey Sausage image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 9

7 cups packed curly spinach leaves, well washed and dried
2 cups packed fresh basil leaves
1 tablespoon fresh lemon juice
1 1/2 cups frozen peas, thawed
1/3 cup extra-virgin olive oil, plus more for drizzling
1/3 cup grated Parmesan, plus more for serving
Kosher salt and freshly ground pepper
12 ounces sweet Italian turkey sausage (3 to 4 links)
1 pound short pasta, such as penne rigate

Steps:

Preheat oven to 450 degrees. In a food processor, combine 4 cups spinach, basil, lemon juice, 1/2 cup peas, and olive oil; process until combined. Pulse in cheese; season with salt and pepper. Using kitchen shears, snip sausage into 1-inch pieces. Drizzle with oil; roast on a rimmed baking sheet until undersides are brown, 7 to 8 minutes. Flip and push to one side. Lightly drizzle remaining 3 cups spinach with oil; season with salt and pepper. Scatter evenly over other half of sheet; roast until sausage is cooked through and spinach is crisp, 5 to 6 minutes more.
Meanwhile, cook pasta in a pot of salted boiling water according to package directions. Drain, reserving 1 cup pasta water. Return pasta to pot; add pesto, sausage, remaining 1 cup peas, and pasta water, 1/4 cup at a time, until evenly coated. Season with salt and pepper. Serve, topped with crisped spinach, more cheese, and a drizzle of oil.

Penne With Sausage and Spinach image

Provided by ratherbeswimmin

Categories Penne

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 lb italian-style turkey sausage, casings removed
3 garlic cloves, minced (or pressed)
2 1/2 cups water
2 cups low sodium chicken broth
1/2 cup sun-dried tomato packed in oil, rinsed and chopped fine
salt
8 ounces penne
1 (6 ounce) bag Baby Spinach
1/2 cup grated fresh parmesan cheese
1/4 cup pine nuts, toasted
ground black pepper

Steps:

Heat the oil in a large nonstick skillet over med-high heat until just smoking.
Add in sausage and cook, breaking apart the meat, until lightly browned and no longer pink, 3-5 minutes.
Stir in garlic; cook until fragrant, about 30 seconds.
Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta.
Increase heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes.
Stir in the spinach, a handful at a time, and cook until wilted.
Off the heat, stir in the Parmesan cheese and pine nuts.
Season to taste with salt and pepper; serve.