Orecchiette with Sausage and Spinach

Ingredienti

16 oz uncooked orecchiette pasta

2 lbs Italian sausage

1 medium onion chopped

8 cloves garlic

1 tsp Dijon mustard

1 cup dry white wine

6 cups (packed) fresh baby spinach

4 tbsp fresh basil (optional)

salt & pepper to taste

For serving: grated parmesan cheese

Istruzioni

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, a saute over medium-high heat for 8-10 minutes or until it's cooked through and nicely browned. If there's more than 1-2 tbsp 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 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 ground Parmesan cheese over top if desired.

Note

If swapping the wine for chicken broth, you may want to double the dijon mustard.

Use hot Italian sausage for some spice.

You can add cream at the end.