Ingredients
1 package (16 ounces) uncooked penne pasta1-1/2 pounds bulk Italian sausage2/3 cup julienned soft sun-dried tomatoes (not packed in oil)3 garlic cloves, thinly sliced2 teaspoons fennel seed1/4 teaspoon crushed red pepper flakes1/2 cup dry red wine or reduced-sodium chicken broth1/2 cup heavy whipping cream1 package (9 ounces) fresh spinach3/4 cup shredded Romano cheese, divided2/3 cup crushed seasoned salad croutons
Preparation
Cook pasta according to package directions for al dente.
Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer.
Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted.
Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese.
