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Recipe: Orecchiette with Sausage & Spinach

AuthorMarla Meridith
DifficultyBeginner
Orecchiette with Sausage & Spinach recipe
Yields6 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins
 1 lb Orecchiette, cooked to package directions
 1 lb ground sausage (breakfast, sweet Italian or Andouille)
 1 tbsp olive oil
 ½ chopped red onion, chopped
 3 garlic cloves, minced
 4 cups baby spinach
 1 tsp freshly squeezed lemon juice
 splash dry white wine
 salt and freshly ground black pepper to taste
 3 oz high quality crumbled feta (I prefer sheep feta for it's deep, tangy flavor)
1

Cook the pasta to package directions in plenty of salted water. Drain and return the pasta back to the cooking pot, set on the counter.

2

While the pasta is cooking make the sauce. Heat a 10 inch cast iron skillet over medium-high heat. Add the ground sausage and break apart with a wooden spoon. Cook until no pink remains, about 7-10 minutes. With a slotted spoon, transfer the sausage to a bowl.

3

Reduce the heat to medium and add the olive oil and onions to the skillet. No need to rinse the skillet, leave a small amount of sausage grease in the pan to enhance the flavor of the onions. Cook the onions for about 5 minutes, until fragrant and translucent. Add the garlic at the last 30 seconds of cooking the onion. Add the spinach, wine and lemon juice to the skillet. Cook a few minutes until the spinach is wilted. Transfer the sausage back into the skillet. Cook until all is hot, season to taste with salt and pepper.

4

Transfer the sausage mixture into the pasta and toss to combine. Transfer to a large serving dish and top with crumbled feta cheese.

Ingredients

 1 lb Orecchiette, cooked to package directions
 1 lb ground sausage (breakfast, sweet Italian or Andouille)
 1 tbsp olive oil
 ½ chopped red onion, chopped
 3 garlic cloves, minced
 4 cups baby spinach
 1 tsp freshly squeezed lemon juice
 splash dry white wine
 salt and freshly ground black pepper to taste
 3 oz high quality crumbled feta (I prefer sheep feta for it's deep, tangy flavor)

Directions

1

Cook the pasta to package directions in plenty of salted water. Drain and return the pasta back to the cooking pot, set on the counter.

2

While the pasta is cooking make the sauce. Heat a 10 inch cast iron skillet over medium-high heat. Add the ground sausage and break apart with a wooden spoon. Cook until no pink remains, about 7-10 minutes. With a slotted spoon, transfer the sausage to a bowl.

3

Reduce the heat to medium and add the olive oil and onions to the skillet. No need to rinse the skillet, leave a small amount of sausage grease in the pan to enhance the flavor of the onions. Cook the onions for about 5 minutes, until fragrant and translucent. Add the garlic at the last 30 seconds of cooking the onion. Add the spinach, wine and lemon juice to the skillet. Cook a few minutes until the spinach is wilted. Transfer the sausage back into the skillet. Cook until all is hot, season to taste with salt and pepper.

4

Transfer the sausage mixture into the pasta and toss to combine. Transfer to a large serving dish and top with crumbled feta cheese.

Recipe: Orecchiette with Sausage & Spinach

~ Marla Meridith

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