Cold Weather Penne with Spicy Sausage and Greens

Spicy with Italian sausage, verging on rich with cheese and a little cream, this Penne with Spicy Sausage and Greens is a cozy and comfy dinner that everybody will welcome – and devour.

Here is the pasta that will warm you up this weekend. 

Penne with Spicy Sausage and Greens tastes like January. Spicy with Italian sausage, verging on rich with cheese and a little cream, it’s definitely sit-by-the-fire fare. A cozy and comfy dinner that everybody will welcome – and devour.

But we’ve added a big handful of greens to the mix for virtue (plus they’re delicious), and the little bit of cream mixes with the tomatoes to make a not-heavy sauce. We even used whole wheat pasta, which worked beautifully. Just mentioning in case you’re concerned about those things. 

Enjoy the chilly weather, and enjoy digging into this hearty goodness!

Penne with Spicy Sausage and Greens

1 pound penne (can use whole wheat pasta)
1 pound spicy Italian sausage, casings removed
2 cloves garlic, chopped
½ cup heavy cream
1 14-ounce can crushed tomatoes
1 teaspoon dry mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese
1 cup shredded parmesan cheese, divided
3 cups greens such as baby spinach, baby kale, or a combination

Preheat the oven to 350 degrees. Spray a 2 ½-quart baking dish with nonstick spray.

Bring a pot of salted water to a boil. Add the pasta, and cook for 8 minutes. Drain.

While the pasta is cooking, heat a large skillet over medium and spray with nonstick spray. Add the sausage, and break it into small pieces with a wooden spoon. Let it cook, undisturbed, for about 4 minutes. Stir, and cook for another 4 minutes or so, or until the sausage is cooked through. Add the garlic and stir, and cook another 1 minute. 

In a small bowl, stir together the cream, crushed tomatoes, dry mustard, salt, and pepper. Stir in the cheddar cheese and ½ cup of the parmesan cheese. Add the mixture to the skillet with the sausage, and stir to combine. Stir in the greens, and then the cooked pasta. 

Transfer to the baking dish, and top with the remaining ½ cup parmesan. Bake for 25 minutes, until the cheese is bubbly. Let stand 5 minutes before serving.