Orecchiette with Italian Sausage and Spinach

I found this dish researching some other recipes I want to make and the simplicity really struck me. A one pot pasta dinner that really works? Well, the gang at Serious Eats seem to think so, so who am I to question it? The truth is, this dish is super simple and really delicious! The sausage creates the base flavor, the spinach adds its supporting flavors, and all of it is bound to the pasta with a little cream and a heap of Romano cheese. While this dish may not make the weight loss cookbooks, it makes mine for being a simple, delicious one pot pasta that satisfies the need for a quick meal.  So if you are seeking a way to enjoy spinach and pasta, give this recipe a try!

Orecchiette with Italian Sausage and Spinach
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 4 oz orecchiette
  • 4 oz Italian sausage
  • 3 oz spinach, washed and roughly chopped
  • 1 tbsp shallot, diced (approximately ½ oz)
  • 1 small clove garlic, minced
  • 2 tsp olive oil
  • 1 cup chicken broth
  • ¼ cup cream
  • 2 tbsp Romano cheese, grated
  • red pepper flakes (optional)
Instructions
  1. In a medium skillet over Medium/Medium-High heat, add the olive oil and heat until just starting to shimmer.
  2. Add the sausage, crumble and brown until almost no pink is left, approximately 3 to 5 minutes.
  3. Add the shallots and cook for 3 to 4 minutes until turning translucent.
  4. Add the garlic and cook until fragrant, approximately 1 minute.
  5. Add the orecchiette and stir it into the olive oil and sausage renderings, spreading the mixture into an even layer in the pan.
  6. Add the chicken stock/broth and bring to a heavy simmer.
  7. Cover and reduce the heat to Medium-Low, cooking for approximately 11 minutes until the pasta is nearly done and the liquid is well reduced.
  8. Add the spinach and cover for 3 minutes.
  9. Stir in the wilted spinach before adding the cream and half the cheese.
  10. Stir the cream and cheese to create the sauce and remove from the heat.
  11. Serve with remaining cheese and red pepper flakes, if desired.

In a medium skillet over Medium/Medium-High heat, add the olive oil and heat until just starting to shimmer. Add the sausage, crumble and brown until almost no pink is left, approximately 3 to 5 minutes.


Add the shallots and cook for 3 to 4 minutes until turning translucent.


Add the garlic and cook until fragrant, approximately 1 minute. Add the orecchiette and stir it into the olive oil and sausage renderings, spreading the mixture into an even layer in the pan.


Add the chicken stock/broth and bring to a heavy simmer.


Cover and reduce the heat to Medium-Low, cooking for approximately 11 minutes until the pasta is nearly done and the liquid is well reduced.


Add the spinach and cover for 3 minutes.


Stir in the wilted spinach before adding the cream and half the cheese.


Stir the cream and cheese to create the sauce and remove from the heat. Serve with remaining cheese and red pepper flakes, if desired.

Enjoy!

 

5 COMMENTS

  1. DAWN M LOGTERMAN | 26th Jun 18

    We loved this recipe. I doubled as I’m cooking 4 two. So easy and delicious! Thanks Kent 🙂

    • Kent | 27th Jun 18

      Thank you Dawn, I am glad you enjoyed the recipe!

  2. Orecchiette with Italian Sausage and Spinach – recipesinone | 16th Jun 21

    […] out with a big enough skillet and you’re good to go. I got this recipe from Kent over at Cooking 4 One.  Tonight I’m cooking for two so I doubled and made a few slight changes.  This recipe is […]

  3. patt | 12th Aug 21

    Just found this when searching for a good recipe. This looks amazing! Ill look at more!

    • Kent | 13th Aug 21

      Hi Patt,

      Thank you! I am confident you will enjoy the dish. Please explore for more – there are recipes for many different types of dishes. Hopefully, others will pique your palate!

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