Firehouse Pasta

This is a recipe that came from Mel.  One day while on bedrest with Caleb (December 2007), I was on the phone with her while she was fixing this for dinner.  Shortly after, she sent me a photo copy of the recipe out of a local newspaper (or possibly a magazine?).  I set it aside and then it was lost.  It resurfaced recently and I was going to fix it tonight, but then no one was going to be home to eat.  I'm posting it here so that (a) I don't lose it again and (b) everyone can enjoy Mel's beloved Firehouse Pasta!

I don't know where this recipe comes from but the article says, "This pasta dish is as good for dinner as it is for a potluck.  That could be because it is from a NY firefighter who prepares it for the crew in White Plains.  Serve with bread and a fruit salad."

AKA: Savory sausage and spinach penne

Serves: 6-8
Prep time: 25 minutes

8 ounces penne pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 pound sweet sausage, removed from casing
1 pound fresh spinach, small leaves or larger ones torn
1 cup crushed tomatoes
½ cup chicken broth
½ cup dry white wine
¾ cup oil-packed sundried tomatoes or ¼ cup dried sundried tomatoes, chopped
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
2 teaspoons Tabasco pepper sauce
salt and pepper to taste
Parmesan cheese to taste

In a medium saucepan, cook pasta and set aside.  In a large skillet over medium-high heat, add oil and garlic.  Saute until garlic is lightly browned.  Add crumbled sausage meat, saute for 4 minutes, then push to sides of pan.

Add spinach, saute until tender, about 3 minutes.  Add crushed tomatoes, chicken broth, white wine, sundried tomatoes, basil, Tabasco and let cook 5 minutes.  Remove from heat, add cooked pasta and toss lightly. Salt and pepper to taste.  Sprinkle with Parmesan and serve warm.