Skillet Penne and Sausage Dinner

1 Tbs. olive oil
1 onion, minced
Salt
1 lb sausage or kielbasa
3 cloves garlic
½ c. oil-packed sun dried tomatoes, rinsed and chopped small (or a can of tomatoes)
8 oz penne (2 ½ c.)
2 ½ c. chicken broth
½ c. heavy cream (or milk)
1 (5 oz) bag baby spinach
½ c. parmesan cheese, grated
Pepper

Directions:

Heat oil in 12 inch skillet over medium heat, add the onion and ½ tsp. salt. Cook until softened, about 5 minutes. Stir in the sausage and cook until no longer pink, about 4 minutes. Stir in the garlic and cook about 15 seconds. Sprinkle the tomatoes and penne evenly over the sausage. Pour the broth and cream over the pasta. Cover and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 10 minutes. Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. Stir in parmesan and season with salt and pepper to taste.