1 TBSP olive oil
1 pound Italian-style turkey sausage, casings removed (I used mild pork sausage)
3 medium garlic cloves, minced finely
3 1/2 cups water
2 1/2 cups low-sodium chicken broth
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine (I forgot to rinse, they tasted fine)
1/2 tsp salt
12 ounces (about 3 1/2 cups) penne pasta
1 (6 oz) bag baby spinach
3/4 cup grated parmesan cheese
1/4 cup toasted pine nuts (I used toasted slivered almonds, the pine nuts are way too expensive!)
Heat the oil in a 12-inch nonstick skillet over medium heat until hot and add in the sausage. Cook until lightly browned and no longer pink about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the water, broth, sun-dried tomatoes, and 1/2 tsp salt, then add in the pasta. Increase the heat to medium-high and cook at a strong simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes (if you find the liquid is absorbing too quickly and the pasta is still undercooked, add a bit more water in small amounts until the pasta is cooked thoroughly).
Stir in the spinach a handful at a time, and cook until wilted. Off the heat, stir in the cheese and pine nuts. Season with salt and pepper to taste and serve immediately.