What you’ll Need
1 lb. ground hot Italian turkey sausage
1 lb. penne pasta
2 tablespoons butter
1/2 medium yellow onion, minced
3–4 cloves garlic, minced
2 cups heavy cream
1 cup chicken broth / dry white wine
1/2 teaspoon Italian seasoning
Salt and pepper to taste
1/2 cup Parmesan cheese, grated
3 oz. fresh baby spinach, basil and fennel
Follow these steps:
1.Cook the pasta in a pot of salted water according to the package directions until al dente. Drain and set aside.
2.Over medium heat, brown the sausage in a large skillet, about 5 minutes. Break up any clumps, remove sausage with a slotted spoon and set aside. Drain any excess grease from the pan.
3.Melt butter in the pan and saute onions until soft.
4.Add in the garlic and saute for another 30 seconds then return sausage to the pan.
5.Reduce heat to medium-low then pour in the heavy cream, chicken broth/white wine and season with Italian seasoning and salt and pepper to taste.
6. Bring to a gentle boil, add in Parmesan cheese and stir until the cheese melts smoothly into the sauce.
7. Turn heat to low and simmer for 5 minutes until the sauce has thickened.
8. Add baby spinach, basil and fennel and stir until the spinach has wilted.
9. Add cooked pasta and toss until pasta is fully coated in the sauce.
10.Dish and serve hot.