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Orecchiette with Sausage and Spinach Recipe

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4.1 from 6 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This Orecchiette with Sausage and Spinach is a quick and flavorful Italian-inspired pasta dish perfect for a weeknight dinner. Featuring savory Italian sausage sautéed with garlic, onions, and a touch of Dijon mustard, complemented by fresh baby spinach and tossed with tender orecchiette pasta, it’s a comforting meal that balances robust flavors and healthy greens, finished with a splash of white wine and optional parmesan cheese.

Ingredients

Pasta

  • 8 ounces uncooked orecchiette pasta

Sauce & Sausage Mixture

  • 16 ounces Italian sausage (casings removed if using links)
  • 1/2 medium onion, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup dry white wine
  • 3 cups packed fresh baby spinach
  • 2 tablespoons fresh basil (optional)
  • Salt and pepper, to taste

For Serving

  • Freshly grated parmesan cheese (optional, to taste)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook it according to the package directions until al dente. Drain and set aside.
  2. Sauté Sausage and Onion: While the pasta cooks, heat a large skillet over medium-high heat. Add the Italian sausage meat and chopped onion. Cook for 8-10 minutes, breaking the sausage apart until it is browned and cooked through. If there is excess fat (more than 1-2 tablespoons), carefully spoon it out, leaving some fat in the pan to flavor the dish.
  3. Add Garlic and Dijon Mustard: Reduce heat to medium. Stir in the minced garlic and Dijon mustard, cooking for about 30 seconds until fragrant.
  4. Deglaze with White Wine: Pour in the dry white wine and let it simmer until reduced by half, about 1-2 minutes. This step enhances the flavor and adds a subtle acidity to the dish.
  5. Wilt Spinach and Add Basil: Add the fresh baby spinach and optional fresh basil to the skillet. Toss with tongs or large spoons until the spinach wilts.
  6. Combine Pasta and Season: Add the drained pasta to the skillet. Toss everything together so the pasta is thoroughly coated with the sausage and spinach mixture. Season with salt and pepper to taste.
  7. Serve: Immediately serve the pasta hot, optionally topped with freshly grated parmesan cheese for extra richness.

Notes

  • Use Italian sausage with or without casings according to preference. If using sausage links, remove the casing before cooking.
  • For a non-alcoholic version, substitute white wine with chicken broth or water.
  • Fresh basil is optional but adds bright herbal notes; you can substitute with dried basil if fresh is unavailable.
  • Be sure to reserve some pasta water if needed to loosen the sauce when tossing.
  • Leftovers can be refrigerated for 2-3 days and reheated gently on the stovetop or microwave.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://saraflavors.com/orecchiette-with-sausage-and-spinach-recipe/