Orecchiette Pasta with Italian Sausage & Spinach

A quick and tasty meal made in about 30 minutes.

Ingredients

  • 8 oz, uncooked orecchiette pasta
  • 16 oz. Italian sausage (or use hot Italian turkey sausage)
  • red pepper flakes (optional), if you aren’t using hot Italian turkey sausage
  • 1/2 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 t. Dijon mustard
  • 1/2 c. dry white wine
  • 3 c. (packed) fresh baby spinach
  • 2 Tbls. fresh basil, leaves torn
  • salt & pepper, to taste
  • splash of cream, optional - (see Note)
  • freshly grated parmesan cheese, to taste

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 large skillet, and sauté over medium-high heat for 8-10 minutes or until meat is 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 a little oil in the pan since extra butter or oil doesn’t get added.

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. 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.

NOTE: You can add a splash of cream (whipping cream or half & half) at the end, if desired.