Skillet Penne and Sausage Supper

Total Time
Prep 10 mins
Cook 20 mins

Try this recipe if you're looking for something quick and easy with great flavor. The pasta cooks right in the skillet so there's no need for extra pots. Don't make this without the sun-dried tomatoes because it will not have as much flavor. My DH recently told me that this is his favorite of the pasta dishes I cook. Recipe is from America's Test Kitchen.

Ingredients Nutrition


  1. Heat olive oil in a 12-inch nonstick skillet over medium heat until shimmering. (Be sure to use at least a 12-inch size skillet to hold all ingredients.) Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
  2. Stir in the sausage and cook, breaking it up 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 sun-dried tomatoes and penne evenly over the sausage. Pour the broth and milk over the pasta. Cover and bring to a simmer. Reduce 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 2 minutes. (It may seem like a lot of spinach, but it will wilt considerably.) Stir in the Parmesan and season with salt and pepper to taste.
  5. Note: You can use Italian pork sausage, but you may have to spoon some of the fat off before adding the pasta.
Most Helpful

5 5

This was rich and creamy yet so easy! We used hot Italian pork sausage and drained the fat before adding the garlic. The only other sub we made was using kale instead of spinach. We are definitely adding this to our regular line up and can't wait to try it with regular Italian sausage too. Thanks for sharing! *****Update - made it again with spinach and a 50/50 blend of hot and regular Italian sausage....still delish!

5 5

DH said this was awesome! This was so awesome. Easy!! I increased the garlic, used 1/2 cream 1/2 milk and threw in about 4 ounces of tomato paste. This will be made again and soon!

5 5

Wow! I thought this was a great recipe. I use a little extra milk and chicken broth to be sure I had plenty of sauce. I was surprised at how flavorful it was. Left overs were pretty good the next day too. Thanks!