Description
A delicious and easy-to-make Italian pasta dish featuring tender orecchiette, savory Italian sausage, fresh spinach, and a light Parmesan sauce. Perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 12 ounces orecchiette pasta
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed)
- 3 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 3 cups fresh baby spinach (or chopped kale)
- Salt and black pepper to taste
- Extra Parmesan and olive oil for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the orecchiette until al dente according to package directions. Reserve 1/2 cup of the pasta water before draining to help create the sauce later.
- Brown the Sausage: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and fully cooked, about 6–8 minutes.
- Sauté Garlic and Spices: Add the minced garlic and red pepper flakes (if using) to the skillet and sauté for 1 minute until fragrant.
- Add Chicken Broth: Pour in the chicken broth and simmer for 2–3 minutes to reduce slightly and deepen the flavor of the sauce.
- Toss Pasta and Greens: Add the drained pasta to the skillet along with the fresh spinach. Toss everything together until the spinach wilts and combines with the sausage and pasta.
- Finish with Cheese and Sauce: Stir in the grated Parmesan cheese and a splash of the reserved pasta water to create a light, creamy sauce. Season with salt and black pepper to taste.
- Serve: Serve warm, topped with extra Parmesan and a drizzle of olive oil if desired for added richness.
Notes
- You can substitute broccoli rabe or peas for the spinach for different flavor variations.
- Use spicy Italian sausage for extra heat, or swap in chicken sausage for a leaner option.
- This dish reheats well and makes great leftovers for quick meals.
