Orecchiette with Sausage and Spinach
This simple orecchiette with sausage and spinach recipe has a tasty Italian sausage, spinach, garlic, and white wine sauce. It's on your table in about 30 minutes!
Ingredients
- 8 ouncesuncooked orecchiette pasta
- 16 ouncesitalian sausage (see note)
- ½ mediumonion (chopped)
- 4 clovesgarlic (minced)
- ½ teaspoondijon mustard
- ½ cupdry white wine
- 3 cups(packed) fresh baby spinach
- 2 tablespoonsfresh basil (optional)
- salt & pepper (to taste)
- for serving: freshly grated parmesan cheese (optional, to taste)
Directions
- 1
Boil a large salted pot of water and cook the pasta al dente according to package directions.
- 2
Meanwhile, add the sausage meat and onion to a skillet, and sauté over medium-high heat for 8-10 minutes or until it's cooked through and nicely browned. If there's more than about 1-2 tablespoons of fat left in the skillet, spoon out the excess, but be sure to leave some since we're not adding any extra butter or oil.
- 3
Reduce the heat to medium, stir in the garlic and Dijon mustard, and cook for about 30 seconds.
- 4
Pour in the wine and cook until reduced by half (about 1-2 minutes).
- 5
Add in the spinach and basil (if using). Toss, using tongs or two large spoons, until the spinach has wilted, then add in the drained pasta and toss again.
- 6
Season with salt & pepper as needed. Serve immediately with freshly grated parmesan cheese over top if desired.