In under 30 minutes you can have this easy, gourmet Orecchiette with Sausage, Mushrooms & Spinach recipe on the table.
Yields1 ServingPrep Time5 minsCook Time20 minsTotal Time25 mins
1 lb ground Italian sausage (mild or hot)
1 medium onion, chopped
3 cloves garlic, minced
8 ounces uncooked Orecchiette pasta
1/2 cup vegetable broth
1/2 cup half & half
splash of dry white wine
8 ounces Baby Bella mushrooms, sliced thin
5 cups baby spinach
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup chopped fresh basil
serve with
grated Parmesan or Pecorino Romano Cheese
more chopped fresh basil
chopped fresh Italian parsley
hot pepper flakes
1
Heat a 12 inch cast iron skillet over medium high heat. Sauté the sausage, breaking up with a wooden spoon until cooked through.
2
Remove the sausage from the pan, place in a bowl. Set aside.
3
While the sausage is cooking, cook the pasta to package directions. Drain, toss with some olive oil and set aside.
4
Keeping the oil from the sausage in the pan, reduce the heat to medium and sauté the onion and garlic for about 5 minutes until fragrant. Season with the salt and pepper. Reduce the heat to medium-low add the broth, half & half and wine. Bring the temperature back up to medium and bring the sauce to a simmer. Add the mushrooms and baby spinach to the skillet. Cook for about 5 minutes until the sauce thickens a bit and the mushrooms and spinach are softened. Mix to make sure everything cooks evenly.
5
Mix the sausage back into the pan. Mix in the cooked Orecchiette pasta. Serve hot with grated cheese, fresh basil, parsley and hot pepper flakes if desired.
Heat a 12 inch cast iron skillet over medium high heat. Sauté the sausage, breaking up with a wooden spoon until cooked through.
2
Remove the sausage from the pan, place in a bowl. Set aside.
3
While the sausage is cooking, cook the pasta to package directions. Drain, toss with some olive oil and set aside.
4
Keeping the oil from the sausage in the pan, reduce the heat to medium and sauté the onion and garlic for about 5 minutes until fragrant. Season with the salt and pepper. Reduce the heat to medium-low add the broth, half & half and wine. Bring the temperature back up to medium and bring the sauce to a simmer. Add the mushrooms and baby spinach to the skillet. Cook for about 5 minutes until the sauce thickens a bit and the mushrooms and spinach are softened. Mix to make sure everything cooks evenly.
5
Mix the sausage back into the pan. Mix in the cooked Orecchiette pasta. Serve hot with grated cheese, fresh basil, parsley and hot pepper flakes if desired.
Notes
Recipe: Orecchiette with Sausage, Mushrooms & Spinach
AuthorMarla Meridith
