Metric Imperial

HERDRecipes

HERD RATING

Orecchiette Sausage Pasta

Filed under Pasta

by Jill Smith

Recipe Source

Ingredients

  • 16 oz (14 oz) Orecchiette pasta (or gluten free pasta of your choice)
  • 1 tbsp olive oil
  • 2 garlic cloves (or 2 tsp minced jarlic)
  • 1 lb Italian pork sausage
  • ¼ cup white wine
  • 1 cup tomato passata
  • ¾ cup cream
  • ¾ cup milk
  • ⅓ cup parmesan - finely grated
  • 1 tsp Italian herbs
  • ¼ tsp red pepper (or chili) flakes
  • 3 cup spinach leaves

Directions

  1. Cook your pasta according packet directions (minus 1 minute). Just before draining, scoop out 1 cup of pasta cooking water and set aside
  2. Heat oil in a large skillet over high heat. Add garlic and cook for 15 seconds
  3. Add sausage meat and cook, breaking it up as you go until there are some little golden bits - about 4 minutes
  4. Add wine and cook, scraping the bottom of the skillet to remove the golden bits and allow wine to evaporate
  5. Add remaining ingredients except spinach. Stir well and bring to a simmer. Once it is at a simmer, turn stove down to low and simmer gently for 2 minutes to bring all the flavors together
  6. Add pasta and spinach and toss for 1 minute to coat pasta well with sauce - it will thicken and if it gets too thick, use reserved pasta water to loosen up
  7. Serve immediately with freshly grated parmesan on top