Pâtes crémeuses à la saucisse italienne

Ingrédients

• 1 lb penne rigate
• 1 lb spicy or sweet Italian sausage (casings removed)
• 1 medium sweet onion (finely diced)
• 1 Tbsp olive oil
• 3 medium garlic cloves (minced)
• 1 Tbsp dry Italian seasoning
• 1 tsp salt
• 1 tsp black pepper
• 1/2-1 tsp crushed red pepper flakes
• 2 1/2 cups heavy cream
• 1 8 oz jar sun dried tomatoes (rinsed)
• 1 5 oz package baby spinach leaves
• 1 cup freshly grated Parmesan cheese (plus additional for garnishing)
• 1-2 Tbsp prepared basil pesto (plus additional as needed)

Préparation

1. 1

   Boil penne pasta in a large pot of salted water per the package directions until al dente. Drain well, reserve the pasta water.

2. 2

   In a dutch oven or large saucepan, cook the Italian sausage and onion in a light drizzle of olive oil over medium-high heat. Cook until no pink remains, around 8 minutes, then drain excess grease from the pan.

3. 3

   Add the garlic, Italian seasoning, salt, black pepper and crushed red pepper flakes to the pan, cook for 1-2 minutes longer.

4. 4

   On medium-low, add the cream to the pot, simmer for 2-3 minutes. Add the spinach and sundried tomatoes. Cook while stirring, just until the spinach has wilted.

5. 5

   Add the cooked pasta and Parmesan cheese, stir to evenly coat. Add reserved pasta water in small amounts, to thin the sauce to your taste.

6. 6

   Add one tablespoon of basil pesto at a time, increasing the amount to your taste. Simmer just until heated through.

7. 7

   Serve immediately topped with additional Parmesan cheese.