Penne with Sausage, White Beans and Spinach

February 7, 2010 at 12:38 am Leave a comment

It’s a shame the first snow day of the semester just so happened to fall on a Saturday AND my day off work. So of course, I slept until noon and am still in my pajamas. 🙂 (Yes, STILL, and I’m probably sleeping in them again too. So HA!)

I spent my whole morning/afternoon baking a pear and almond spice cake that was inspired by the apple almond coffee cake of Inspired Taste. It turned out quite nicely, but oopsies, I didn’t snap a picture that did it justice. Add that to the fact that Johnny and I were starving and each shoveled down two pieces and watched Scrubs reruns until it was finally, you guessed it, dinner time. Typical. Ha.

I didn’t have much to work with, but surprisingly I had all the right things to make this delicious dish. Looks freakin’ awesome, doesn’t it? Johnny went back for seconds, so I knew I did good. 🙂 And just in case this photo doesn’t do it justice…


From start to finish this probably took about 25 minutes to make. The longest part is waiting for the pasta water to boil! I guarantee you, anyone can make this for a hearty, satisfying meal any night of the week!

Penne with Sausage, White Beans and Spinach

  • 1/2 box of penne pasta (Ronzoni Smart Taste, I’m tellin ya guys, It’s the best)
  • 1 lb hot italian sausage
  • 1 can white beans, drained and rinsed
  • 1/2 cup baby spinach, washed and torn
  • 1 tablespoon garlic, minced
  • 1/2 cup shredded italian cheese (whatever you have on hand will work perfectly)
  • 1 tablespoon olive oil
  1. Cook the pasta for about 7 minutes, so it’s just shy of being cooked all the way through.
  2. Meanwhile, over medium heat, brown the sausage in a large frying pan. When brown on all sides, remove from pan and slice into 1/2 inch slices (the sausage will still be raw in the center). Return to the pan with some olive oil to finish the cooking process.
  3. Add the cooked pasta, beans, spinach, garlic and remaining olive oil to the pan with the sausage. Stir well to combine and top with cheese.
  4. Cover the pan with a lid and remove from heat. Let sit for 5 minutes, covered, or until the cheese is melted. (Or if your pan is ovenproof, place in a preheated oven at 400º  until the cheese it melted and bubbly, about 5 minutes.)

Entry filed under: Dinner, Recipes.

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February 2010

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