My favorite part of cooking is finding good recipes and refining them over and over again until they are nearly perfect. Sometimes I add an extra ingredient. Sometimes I change up the spices. Sometimes I have to punt with what is in the cupboard that most closely resembles items on the ingredient list. Ultimately the goal is to arrive at a single dish that pleases everyone at the table – no small feat!
I was initially attracted to this recipe because of the vivid colors, the bright greens and reds. They reminded me of the Mexican flag, hot and spicy foods and cuisine that was both comforting and exotic.
I found the recipe, “Skillet Penne and Sausage Supper,” in The America’s Test Kitchen Family Cookbook. It was a holiday gift from my mom (who by the way does not enjoy cooking as much as the rest of us). This is a quick and easy recipe that really packs a lot of flavor into a one-pan meal with enough leftovers for tomorrow’s lunchbox.
I’ve tweeked the recipe to include tomatoes and spinach that were grown in my own garden and a very low-fat extra-spicy bulk sausage we make ourselves. We raise our own feeder pigs and have the meat custom processed.
You will also notice that I do not cook with salt. I avoid cooking with additional salt because of health issues.
1/2 white onion, chopped fine
1/2 red (or orange) sweet pepper, chopped fine
1 lbs. sausage
Sun-dried tomatoes (my tomatoes are not packed in oil)
8 oz. tube pasta
2 cups vegetable broth
1 cup milk or cream
2 big handfuls spinach (I plant a heart, small leaf New Zealand variety and have used fresh and frozen/drained in this recipe)
Parmesan cheese as garnish
Cook onion and pepper in a small amount of hot oil until softened. Add sausage, breaking into small pieces. Cook sausage until it gets a good browning on one side and reduce heat. Add tomatoes and pasta. Cover with broth and milk, bring to a simmer. Reduce heat and cook until pasta is al dente. Add spinach to top of pot and cover, letting the spinach wilt. After 2-3 minutes, uncover, stir and serve.
My family enjoys this recipe year round. It is light enough to serve as a late evening meal with fresh cut vegetables in the summer (like tonight) or alongside a salad and hearty crusty bread in the winter.