Skillet Penne, Spinach and Sausage Dinner

This is a fast dinner that all of my kids will eat. I personally love it!

1 tablespoon olive oil

1 onion, minced in food processor

salt

3/4 pound sausage

3 garlic cloves, minced

8 ounces Penne

2 1/2 cups low-sodium chicken broth

1/2 cup heavy cream

1 (5 ounce) bag baby spinach

1/2 cup Parmesan, grated

Pepper

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and a dash of salt and cook until softened, about 5 minutes.

Stir in the sausage and cook, until no longer pink, about 4 minutes.

Stir in the garlic and cook until fragrant, about 15 seconds. Add penne. Pour the broth and cream over the pasta. Cover and bring to a boil. Reduce the heat to medium-low and continue to simmer. stirring occasionally, until the pasta is tender about 10 minutes.

Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. Stir in Parmesan cheese and pepper and serve.

Fast Whistles

I like to use Penne pasta when making this dish. One of my daughters made me laugh when she asked for this dish. She said, "Mom will you make whistles for me?" After a while I figured out what she meant.

8 ounces Penne Pasta

1/2 pound sausage

1/2 cup Parmesan cheese

3/4 cup whipping cream

Cook pasta according to package directions.

While pasta is cooking, cook sausage.

Drain pasta leaving a small amount of water so it won't stick together.

Add cream to sausage and cook on low heat until it thickens slightly. Pour into pasta and stir. Top with parmesan cheese.

Macaroni and Cheese

2 large eggs

1 can (12 ounces) evaporated milk

1/4 teaspoon hot sauce

1 teaspoons salt

1/4 teaspoon black pepper

1 teaspoon dry mustard, dissolved in 1 teaspoon water

1/2 pound elbow macaroni

4 tablespoons butter

4 ounces velveeta

8 ounces cheddar

Mix eggs, 1 cup evaporated milk, hot sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.

Bring 2 quarts water to a boil in a large heavy-bottomed saucepan. Add 1/2 teaspoon salt and macaroni; cook until almost tender but still a little firm to the bite. Drain and return to pan over low heat. Add butter, toss to melt.

Pour egg mixture over buttered noodles along with 3/4 cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. serve.