“`html
If you’re looking for a comforting, vibrant dinner that feels both rustic and fresh, this Orecchiette with Sausage and Spinach Recipe is exactly what you need. The tender, ear-shaped pasta perfectly cradles savory Italian sausage bits, while the bright spinach adds a lovely pop of color and nourishing greens. It’s a beautifully balanced dish that’s simple to pull together yet impressive enough to share around the table. Every bite promises a delightful melding of flavors and textures that will quickly make this recipe one of your weeknight favorites.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in creating a harmonious and flavorful dish. From the hearty sausage providing rich, seasoned depth to the fresh spinach that adds brightness, every component brings something essential to the table.
- 8 ounces uncooked orecchiette pasta: The unique shape holds sauce beautifully and gives a pleasant chewy texture.
- 16 ounces Italian sausage: Use your preferred blend to infuse the dish with bold, savory flavor.
- 1/2 medium onion (chopped): Adds sweetness and a subtle foundation for the sauce.
- 4 cloves garlic (minced): Brings aromatic punch and depth to the sauté.
- 1/2 teaspoon Dijon mustard: Introduces a subtle tang that brightens the whole dish.
- 1/2 cup dry white wine: Helps to deglaze the pan while adding a crisp acidity.
- 3 cups (packed) fresh baby spinach: Provides vibrant color and a tender, leafy contrast to the sausage.
- 2 tablespoons fresh basil (optional): Offers fragrant herbal notes for an extra flavor dimension.
- Salt & pepper (to taste): Essential seasonings to balance and enhance flavors.
- Freshly grated parmesan cheese (optional, to taste): Adds a salty, creamy finish when serving.
How to Make Orecchiette with Sausage and Spinach Recipe
Step 1: Cook the Pasta Al Dente
Begin by bringing a large pot of salted water to a boil. Add the orecchiette and cook according to the package instructions until al dente – tender but still with a slight chew. This step is important because the pasta’s texture builds the dish’s overall mouthfeel. Once done, drain the pasta, reserving a little pasta water if you wish to loosen the sauce later.
Step 2: Brown the Sausage and Onion
While the pasta cooks, heat a skillet over medium-high heat and add the sausage meat along with chopped onion. Sauté for 8-10 minutes until the sausage is browned and cooked through and the onions have softened and turned translucent. If the pan accumulates excess fat, remove some but leave a bit behind – this natural fat imparts rich flavor without needing butter or oil.
Step 3: Add Garlic and Dijon Mustard
Reduce your heat to medium and stir in the minced garlic and Dijon mustard. Cook for about 30 seconds, just until fragrant, so the garlic doesn’t burn but releases its full aroma, and the mustard adds a subtle sharpness that lifts the richness of the sausage.
Step 4: Deglaze with White Wine
Pour in the dry white wine, scraping any browned bits from the pan’s bottom. Let it cook for 1-2 minutes until the wine reduces by half, intensifying the flavor while blending smoothly with the sausage and onions.
Step 5: Wilt the Spinach and Add Basil
Add in the fresh baby spinach and optional basil leaves. Toss everything with tongs or large spoons until the spinach is just wilted and vibrant green. This transformation happens quickly and adds a lovely fresh balance to the savory base.
Step 6: Combine Pasta and Season
Finally, add the drained orecchiette to the skillet, tossing everything together so the pasta gets coated with the flavorful sauce and ingredients. Season with salt and pepper to your liking. Serve immediately, with a dusting of freshly grated parmesan cheese if you desire a nutty, cheesy finish.
How to Serve Orecchiette with Sausage and Spinach Recipe
Garnishes
Freshly grated parmesan cheese adds a savory, creamy element that complements the sausage beautifully. To lift the dish further, a sprinkle of crushed red pepper flakes provides a gentle heat, while a drizzle of extra virgin olive oil can add a silky richness. Fresh basil leaves on top bring an aromatic freshness that makes the presentation pop and the flavors sing.
Side Dishes
This dish pairs wonderfully with crisp, refreshing sides to balance the hearty elements. A simple arugula salad dressed with lemon vinaigrette provides peppery contrast, or serve with crusty garlic bread to soak up every last bit of sauce. Roasted vegetables like asparagus or Brussels sprouts also make a colorful, nutritious accompaniment that rounds out the meal.
Creative Ways to Present
For a rustic, family-style dinner, serve the pasta right from the skillet, encouraging everyone to dig in and serve themselves. Alternatively, plate individual portions topped with a basil sprig and a parmesan curl for a more elegant presentation. For casual gatherings, a colorful serving bowl with scattered chopped herbs adds a lovely visual appeal and invites conversation about the fresh ingredients.
Make Ahead and Storage
Storing Leftovers
This Orecchiette with Sausage and Spinach Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers taste even better the next day. Just be sure to reheat gently to preserve the pasta’s texture and avoid overcooking the spinach.
Freezing
You can freeze leftovers for up to 2 months, but because of the fresh spinach and delicate pasta texture, freezing may alter the dish slightly. If freezing, cool the dish completely, portion it into freezer-safe containers, and thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the pasta gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce as needed. Avoid microwaving at high power to keep the sausage moist and the spinach from becoming mushy. Stir occasionally until heated through and serve piping hot.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While orecchiette is perfect for holding the sausage and spinach, you can substitute with other small pasta shapes like penne, rigatoni, or farfalle. Just adjust cooking times accordingly.
Is it necessary to use white wine in this recipe?
The white wine adds acidity and depth but if you prefer not to use alcohol, you can substitute with chicken broth or a bit of lemon juice diluted with water. The dish will still be delicious and flavorful.
Can I make this recipe vegetarian?
Yes! Swap the Italian sausage for a plant-based sausage or sautéed mushrooms and smoked paprika for a smoky flavor that complements the spinach nicely.
What type of Italian sausage works best?
Sweet or mild Italian sausage is a great choice to keep the dish balanced and not overly spicy, but if you like heat, hot Italian sausage will add a nice kick. Choose quality, fresh sausage for the best flavor.
How can I add more vegetables to the dish?
Feel free to toss in other veggies like cherry tomatoes, roasted red peppers, or sliced zucchini when you add the spinach. This boosts color, nutrition, and visual appeal while still keeping the dish quick and easy.
Final Thoughts
This Orecchiette with Sausage and Spinach Recipe is one of those dishes that feels like a warm hug from the inside out. Its simplicity hides a wonderfully rich and fresh flavor profile that’s sure to become a staple in your recipe rotation. Whether you’re cooking for a busy weeknight or a laid-back weekend meal, this recipe never disappoints. So go ahead, give it a try—your taste buds will thank you!
“`
Print
Orecchiette with Sausage and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A flavorful and comforting dish featuring orecchiette pasta tossed with savory Italian sausage, fresh spinach, garlic, and a hint of Dijon mustard, finished with a splash of white wine and optional fresh basil and parmesan cheese for an authentic Italian meal.
Ingredients
Pasta
- 8 ounces uncooked orecchiette pasta
Sauce & Meat
- 16 ounces Italian sausage (casings removed, see note)
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/2 cup dry white wine
- 3 cups packed fresh baby spinach
- 2 tablespoons fresh basil, chopped (optional)
- Salt and pepper, to taste
For Serving
- Freshly grated parmesan cheese (optional, to taste)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente according to package instructions, usually about 9-11 minutes. Drain and set aside.
- Sauté Sausage and Onion: While the pasta cooks, heat a large skillet over medium-high heat. Add the Italian sausage meat and chopped onion. Cook, stirring frequently, for 8-10 minutes until the sausage is thoroughly cooked and browned. If there’s excess fat beyond 1-2 tablespoons, spoon some out but leave enough to sauté the other ingredients.
- Add Garlic and Mustard: Lower the heat to medium. Stir in the minced garlic and Dijon mustard, cooking for about 30 seconds until fragrant.
- Deglaze with White Wine: Pour in the white wine and cook for 1-2 minutes until the liquid has reduced by half, stirring occasionally to scrape any browned bits from the skillet.
- Incorporate Spinach and Basil: Add the fresh baby spinach and optional chopped basil to the skillet. Toss with tongs or two large spoons until the spinach is fully wilted.
- Combine Pasta and Season: Add the drained pasta to the skillet with the sausage and spinach mixture. Toss everything together well to combine. Season with salt and pepper to taste.
- Serve: Serve immediately topped with freshly grated parmesan cheese if desired.
Notes
- Italian sausage can be sweet or spicy depending on your preference.
- Removing excess fat from sausage helps avoid a greasy dish but leaving some fat adds flavor and richness.
- Use dry white wine like Pinot Grigio or Sauvignon Blanc for best flavor.
- Fresh basil is optional but adds a bright herbal note to the dish.
- Parmesan cheese adds savory depth but omit for a dairy-free option.
