Pasta with Sausage & Spinach
Ingredients
- 3⁄4 pound orecchiette or other small pasta 2 tablespoons olive oil
- 1 pound bulk Italian sausage
- 1⁄2 cup red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper (optional) Salt and freshly ground pepper, to taste
- 3 cups torn fresh baby spinach (6 ounces) 6 tablespoons jarred pesto
- 1 1⁄2 cups cherry tomatoes, halved
- 2 tablespoons salted butter
- 1 lemon, zested and juiced
- 1⁄2 cup shaved Parmesan
- Fresh basil, for garnish
Directions
- Cook the pasta according to package instructions. Drain and set aside, reserving the water.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat, until hot, then pinch off 1 to 2-inch pieces of the sausage, adding it to the pan as you go. Cook for a couple minutes, flipping and stirring the sausage to brown both sides. Add the onion and garlic, cook until the onion has softened a little, a couple of minutes. Add the red pepper flakes, salt and pepper. Stir and cook until the sausage is cooked through, another 1 to 2 min.
- Use a ladle to remove 2/3 cup pasta water from the pasta pot and add it to the skillet. Add the spinach and stir until it starts to wilt, about 30 seconds, then add the pesto and cherry tomatoes, cook, stirring gently until the sauce has thickened, about 3 minutes. If the skillet starts to look too dry at any stage, add a little more pasta water.
- Remove the skillet from the heat and add the butter, lemon zest, lemon juice, pasta and Parmesan. Toss to combine. Taste and adjust the seasoning, then serve in bowls garnished with fresh basil.
Polly Cooks 