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Recipe: Orecchiette with Sausage, Mushrooms & Spinach

Authoradmin
DifficultyBeginner

In under 30 minutes you can have this easy, gourmet Orecchiette with Sausage, Mushrooms & Spinach recipe on the table.

Yields1 Serving
Prep 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.

Ingredients

 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

Directions

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.

Recipe: Orecchiette with Sausage, Mushrooms & Spinach

~ Marla Meridith

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