Orecchiette with Italian Sausage and Spinach
- 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)
- 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.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2018/02/18/orecchiette-with-italian-sausage-and-spinach/
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