Italian Sausage & Sun-Dried Tomato Pasta

• 1 package (16 ounces) uncooked penne pasta
• 1-1/2 pounds bulk Italian sausage
• 2/3 cup julienned soft sun-dried tomatoes (not packed in oil)
• 3 garlic cloves, thinly sliced
• 2 teaspoons fennel seed
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup dry red wine or reduced-sodium chicken broth
• 1/2 cup heavy whipping cream
• 1 package (9 ounces) fresh spinach
• 3/4 cup shredded Romano cheese, divided
• 2/3 cup crushed seasoned salad croutons

1. Cook pasta according to package directions for al dente.
2. Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer.
3. Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted.
4. Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese.

penne pasta, italian sausage, tomatoes, garlic, fennel seed, red pepper, red wine, heavy whipping cream, fresh spinach, romano cheese, salad croutons

Taken from www.tasteofhome.com/recipes/italian-sausage-sun-dried-tomato-pasta/ (may not work)