My standby simple pasta dinners are spinach penne with ricotta cheese and crushed red pepper and farfalle with sausage and parmesan. This has a few more ingredients, but is just as tasty and actually contains vegetables.
1 tablespoon olive oil
1 onion, chopped fine
3 cloves garlic , pressed
1 pound sweet Italian sausage
1/2 cup oil-packed sun-dried tomatoes , rinsed and chopped fine
1/2 pound penne pasta (2 1/2 cups) (farfalle also works)
2 cups chicken broth (I use Better Than Bouillon for convenience, but it's very salty)
1 cup milk
1 ounce grated Parmesan cheese (1/2 cup)
6 ounces baby spinach
ground black pepper and salt
1. Heat the oil in 12-inch skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt, and cook until softened, about 5 minutes. Stir in the garlic, sausage, and tomatoes and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.
2. Sprinkle the pasta evenly over the sausage. Pour the broth and milk over the pasta. Bring to a simmer, then reduce the heat to medium-low and cover. Cook, stirring occasionally, until the pasta is tender, about 10 minutes.
3. Stir in the spinach a handful at a time, and cook until wilted, about 2 minutes. Stir in the Parmesan. Season with salt and pepper to taste.