sausage penne & creamed spinach

We had a week-long house guest, so I have been cooking like a madwoman. It's nice to have someone other than D to cook for.

I adapted the Penne recipe from one I found in Cooking Light and the Creamed Spinach is from Pioneer Woman

Sausage & Tomato Penne

8 ounces uncooked penne
8 ounces sweet Italian sausage (casings removed)
2 teaspoons olive oil
1 cup vertically sliced onion
2 teaspoons minced garlic
2 large roma tomatoes, chopped
1/4 cup + 2 tablespoons grated fresh pecorino Romano cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup torn fresh basil leaves (optional)
1/4 teaspoon crushed red pepper (optional)

• Cook pasta according to package directions; drain.
• Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
  
• Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage.
  
• Add garlic; cook 2 minutes.
  
• Stir in tomatoes; cook 2 minutes.
  
• Remove from heat; stir in pasta, 2 tablespoons cheese, salt, pepper and red pepper.
• Sprinkle with remaining 1/4 cup cheese and basil.

(photo from cookinglight.com)

This PW Creamed Spinach recipe is great. D loved it and our house guest, who is not a big fan of spinach, also said it was very good (but she might have just been being nice). I halved the recipe to feed 3-4.
Tip: Our Costco has 1lb of spinach for about $3.

PW Creamed Spinach

4 tablespoons (1/2 stick) butter
1/4 cup flour
1/4 cup onion, finely diced
1-2 cloves garlic, finely minced
1 cup whole milk
salt and pepper, to taste
1 pinch ground nutmeg
1 1/2 tablespoons butter
12 ounces baby spinach

• Melt 1 stick of butter in a pot; sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown.
  
• Add onion and garlic and stir together, cooking for another minute.
  
• Pour in milk, whisking constantly, and cook for another five minutes while you cook the spinach.

• To cook spinach, melt 3 tablespoons butter in a separate pot.
• Add spinach in increments until it is all fits in pot; cook until wilted but not soggy, about 4 to 5 minutes.

• Season the cream sauce with salt, pepper, and nutmeg.
  
• Add spinach to the cream sauce, stirring gently to combine. Serve immediately.