Sausage Penne "Alfredo"

 I was looking for a  new ground sausage recipe and found this wonderful gem from Taste of Home! I'll definitely make it again! 

Ingredients

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

Directions

• 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.