Creamy Penne With Sausage & Sun-Dried Tomatoes

Ingredients

• Kosher salt

• 3/4 c. 

  oil-packed sun-dried tomatoes, 2 tbsp. oil reserved, tomatoes drained and sliced crosswise

• 1 lb. 

  bulk sweet Italian sausage

• 1 lb. 

  penne

• 1 

  small yellow onion, finely chopped

• 2 

  large cloves garlic, finely chopped

• 2 c. 

  heavy cream

• 5 oz. 

  baby spinach

• 1/4 c. 

  grated Parmesan (about 1 oz.), plus more for serving

• 1/2 c. 

  fresh parsley or basil leaves, chopped

Description

1. Step 1Bring a large pot of salted water to a boil.
2. Step 2Meanwhile, in a large, heavy skillet over medium-high heat, heat tomato oil. Cook sausage, stirring and breaking up with a wooden spoon into bite-size pieces, until browned, 8 to 10 minutes. 
3. Step 3Cook penne in boiling salted water, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
4. Step 4Add onion and garlic to skillet; season with 1 teaspoon salt. Cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in tomatoes and cook, stirring, until warmed through, about 1 minute. Pour in cream and bring to a simmer. Cook, stirring occasionally, until sauce has slightly thickened, about 2 minutes. Remove from heat and stir in spinach until slightly wilted. Stir in Parmesan. 
5. Step 5Drain pasta and add to sauce. Toss to combine, then top with parsley and more Parmesan.