Orecchiette with Sausage and Spinach
The orecchiette are small, ear-shaped pasta, whose shape deliciously hold the little crumbles of sausage and spinach.
- ½ (16-ounce) box orchiette
- 2 tablespoons olive oil
- 1 pound sweet Italian turkey sausage, casings removed
- ½ cup light cream
- ½ teaspoon dried tarragon
- ½ teaspoon salt
- 3 cups packed fresh baby spinach (3 ounces)
- ½ cup grated Parmesan cheese
In a large pot of lightly salted boiling water, cook the orchiette according to package directions.
Before draining the pasta, dip a measuring cup into the cooking water and measure out ½ cup of the water; set aside. Drain the pasta and set aside.
Meanwhile, in a large skillet over medium-high heat, heat the olive oil. Add the Italian sausage and cook, breaking into a crumble with a spoon, until no longer pink, about 7 minutes.
Add the cream, tarragon, and salt, and bring to a boil. Reduce heat to medium-low. Add spinach and cook, stirring well, until wilted.
Add the orchiette and reserved cooking water, stirring well to coat pasta with sauce. Add the Parmesan cheese, stirring well to mix.
Submit!
