Orecchiette with Sausage and Spinach
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
643 kcal
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Course
Main Course
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Cuisine
American
Orecchiette with Sausage and Spinach
Description
Orecchiette with Sausage and Spinach showcases bite-sized round pasta paired with Italian sausage cooked until golden with onions. Garlic and Dijon mustard introduce a subtle tang, while white wine reduces to concentrate the flavors. Fresh baby spinach and optionally basil leaves are folded in just long enough to wilt, preserving their color and texture. Tossing the drained pasta with the sauce melds all elements into a cohesive dish. The combination offers a contrast between tender pasta and the savory sausage, accented by aromatic herbs and a balanced tang from the mustard and wine.
The cooking method involves pan-searing the sausage and aromatics, then deglazing the pan with wine before adding greens and pasta. This approach builds layers of flavor and allows the pasta to absorb the savory sauce without needing extra butter or oil. Sprinkling freshly grated Parmesan cheese on top adds a salty finish and enriches the overall taste.
This dish can be served as a main course, suitable for a satisfying weeknight dinner or casual meal. The amount of sausage makes a filling component, and the addition of spinach brings freshness and a mild earthiness. Adjust seasonings with salt and pepper to taste, and use fresh ingredients for the best flavor balance.
Sausage can be ground meat or sausage removed from casings according to preference.The recipe allows for reducing sausage quantity if desired, as it uses a full pound originally.Fresh Parmesan cheese enhances the final serving but is optional.
Ingredients
- 8 ounces orecchiette pasta uncooked
- 16 ounces Italian sausage see note
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1/2 teaspoon Dijon mustard
- 1/2 cup white wine dry
- 3 cups baby spinach packed, fresh
- 2 tablespoons basil optional, fresh
- salt to taste
- black pepper to taste
- Parmesan Cheese optional, to taste, freshly grated, for serving
Instructions
- Boil a large salted pot of water and cook the pasta al dente according to package directions.
- 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.
- Reduce the heat to medium, stir in the garlic and Dijon mustard, and cook for about 30 seconds.
- Pour in the wine and cook until reduced by half (about 1-2 minutes).
- 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.
- Season with salt & pepper as needed. Serve immediately with freshly grated parmesan cheese over top if desired.
Notes
- Sausage can be used ground or removed from casings for easier cooking.
- You may reduce the sausage quantity below one pound to suit your preferences.
- Freshly grated Parmesan complements the dish if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Calories | 643kcal | 32% |
| Carbohydrates | 47g | 16% |
| Protein | 25g | 50% |
| Fat | 37g | 57% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 86mg | 29% |
| Sodium | 860mg | 36% |
| Potassium | 596mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2164IU | 43% |
| Vitamin C | 11mg | 12% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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