About 40 minutes
Penne in Tomato Pesto with Fennel Sausage & Spinach
- 4 fennel sausages
- 1 lb penne
- ½ c sundried tomato pesto
- 2 c baby spinach
- Salt & pepper to taste
- 1/2 tsp garlic granules
- Fresh grated Parmesan
Step by Step Instructions
Cook the sausages in a heavy skillet over medium heat for about 20 minutes, until they are cooked through, turning half way so they brown nicely on two sides.
Put a large pot of salted water on for the pasta and start cooking it once the sausages have been on the go for 10 minutes. Cook to al dente as per package instructions then drain well and return the penne to the pot.
Drizzle a bit of olive oil into the pot, toss well, then cover and set aside until the sausages are done.
When the sausages are done remove them to a plate. Use tongs to hold them while you slice them into rounds then return them to the skillet.
Set the heat to low, add the pesto to the pan and mix well, then add the penne, garlic, and salt and pepper (if needed) and mix well.
Add the spinach to the skillet and toss everything together until the spinach has wilted then serve the pasta into four pasta bowls.
Sprinkle this simple and tasty creation with fresh grated Parmesan and fresh cracked pepper, then sit down and enjoy this delicious dinner!