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Orecchiette with Sausage and Spinach Recipe

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4.3 from 15 reviews

A rich and flavorful Italian-inspired pasta dish featuring tender orecchiette pasta tossed with spicy Italian sausage, fresh spinach, and a creamy Parmesan-infused sauce, balanced with a hint of lemon zest for brightness.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Pastas and Meat

  • 8 ounces orecchiette pasta
  • 1 pound Italian sausage (bulk, without casings, hot or mild)

Vegetables and Aromatics

  • ½ cup diced onion
  • 1 teaspoon garlic (minced)
  • 2 – 4 cups fresh spinach (coarsely chopped)

Liquids and Dairy

  • ½ cup chicken broth
  • 1 cup heavy whipping cream
  • ½ cup pasta water (reserved from cooking pasta, for thinning sauce if needed)
  • ¼ cup freshly grated Parmesan cheese

Seasonings

  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • ½ lemon zest (from ½ a lemon)
  • Salt and pepper (to taste)

Instructions

  1. Boil the pasta. Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package directions until al dente. Drain well, reserving ½ cup of pasta water, but do not rinse the pasta to maintain its starchiness.
  2. Cook the sausage. In a large skillet over medium-high heat, add the Italian sausage and begin to cook, breaking it apart with a spoon.
  3. Add onions to the sausage. When the sausage is about halfway cooked, add the diced onion to the skillet. Continue cooking until the sausage is fully cooked and the onions are soft and translucent.
  4. Drain excess grease. Carefully remove any excess fat from the pan to prevent the sauce from becoming greasy.
  5. Add garlic and seasonings. Stir in the minced garlic, Italian seasoning, and red pepper flakes; cook briefly to release their aromas, about 30 seconds to 1 minute.
  6. Deglaze the pan. Pour in the chicken broth and stir to scrape up any browned bits stuck to the bottom of the skillet. Let the broth cook down for 1-2 minutes until about half evaporates, intensifying the flavors.
  7. Incorporate cream and spinach. Stir in the heavy cream, then add the chopped spinach. Cook for 2-3 minutes until the cream thickens slightly and the spinach wilts and reduces in volume.
  8. Add the pasta. Stir the cooked and drained orecchiette into the sausage and spinach cream sauce, combining everything evenly.
  9. Finish with Parmesan and lemon zest. Mix in the freshly grated Parmesan cheese and lemon zest to brighten and enrich the dish.
  10. Final seasoning and garnish. Taste the sauce and adjust with salt and pepper as needed. For a thinner sauce consistency, add reserved pasta water a few tablespoons at a time, stirring until desired thickness is reached. Optionally, garnish with freshly chopped parsley before serving.

Notes

  • Do not rinse pasta after draining to preserve starch, which helps sauce adhere better.
  • If you prefer a milder dish, use mild Italian sausage; for extra heat, choose hot sausage or add more red pepper flakes.
  • Freshly grated Parmesan is preferred over pre-grated for better melting and flavor.
  • The lemon zest adds a bright, fresh note—do not omit to avoid a flat-tasting sauce.
  • Reserved pasta water is important to adjust sauce consistency without diluting flavor.
  • This dish can be easily doubled for larger gatherings.
  • Leftovers keep well and reheat gently on the stovetop with a splash of cream or broth.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://monicarecipes.com/orecchiette-with-sausage-and-spinach-recipe/