Orecchiette with Sausage and Spinach2014-09-26
- Servings : 4
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
Very quick and yummy dish that I made last night. It is hearty enough for cool fall weather without taking forever to cook. – Kasha
- 1 lb Italian Sausage (removed from casing) Sweet or spicey depending on taste
- 1 lb orecchiette (pasta)
- 1 bag fresh spinach
- 1 can of chicken broth
- 3 cloves garlic (pressed)
- red pepper flakes
- salt and pepper to taste
- olive oil
Put the water on to boil for the pasta. Start taking the sausage out of the casing and breaking it up. Rinse and pick over the spinach. Take out any stems. Give the spinach a rough chop.
In a large pan over medium heat put some olive oil and brown the sausage. Make sure to break up any large clumps. The water should be at a boil now so put the pasta in.
When the sausage is nice and brown put in the garlic and red pepper flakes to taste. Put in the spinach and cook it down.
Once the spinach is cooked down add the can of broth. Keep the sauce at a boil.
A minute or two before the pasta is done add it to the sauce to finish cooking. Once your pasta is done cut the heat and add a couple of handfulls of parm so that the sauce holds together nicely. (add pasta water if the sauce is too thick.)
Taste for seasoning and add salt and pepper if needed.
Serve with a drizzle of extra virgin olive oil on top.