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
Scale
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.
