Italian Sausage Pasta

• •
  Pasta, Penne, White, Dry(227g)
• •
  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Turkey Breakfast Sausage(454g)
• •
  ½ teaspoon kosher salt
• •
  ¼ teaspoon ground black pepper
• •
  Red pepper flakes(1g)
• •
  Garlic(15g)
• •
  Wine, White, Dry(120g)
• •
  Tomatoes, Sun-Dried, Packed In Oil(60g)
• •
  Beans, Cannellini, Canned, Drained
• •
  Olive oil(15g)
• •
  Unsalted Butter(15g)
• •
  Lemon
• •
  Parmesan Cheese(80g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

• •
  Spinach(960g)

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the penne and cook to al dente according to package instructions (usually 8–10 minutes), stirring occasionally. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. 2While the pasta cooks, heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Squeeze the turkey sausage from its casings into the pan and break it into small pieces with a wooden spoon or meat chopper. Cook for 5–8 minutes, stirring frequently, until the sausage is browned and no longer pink inside.
3. 3Add the fresh garlic and red pepper flakes to the sausage and cook, stirring constantly, for 30 seconds until fragrant.
4. 4Pour the white wine into the pan, scraping up any browned bits from the bottom. Cook over medium-high heat for 1–2 minutes until the wine has reduced by approximately half.
5. 5Reduce heat to low. Add the cannellini beans, sun-dried tomatoes with their oil, cooked pasta, and ½ cup of the reserved pasta water. Stir gently for 1–2 minutes until the sauce comes together. Add more pasta water as needed if the mixture looks dry.
6. 6Remove the pan from heat. Add the butter, Parmesan, lemon zest (zest directly over the pan), and lemon juice. Stir until the pasta is coated in a silky sauce.
7. 7Stir in the fresh spinach a handful at a time, folding gently until wilted, about 1–2 minutes.
8. 8Divide the pasta evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days.