Recipe By : Jess
Flavor-packed sausage and sun-dried tomatoes are sure to liven up any simple pasta dish. A light meal for friends that can be served at lunch or dinner.
1 package (16 ounces) uncooked penne pasta
1-1/2 pounds bulk Italian sausage
2/3 cup julienned soft sun-dried tomatoes
3 garlic cloves, thinly sliced
2 teaspoons of fennel seed
1/4 teaspoon crushed red pepper flakes
1/2 cup dry red wine or reduced-sodium chicken broth
1/2 cup heavy whipping cream
1 package (9 ounces) fresh spinach
3/4 cup shredded Romano cheese, divided
Cook pasta according to package directions for al dente.
Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer.
Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted.
Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese.
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