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Orecchiette with Sausage and Spinach

  • Easy
  • First course
Ingredients
  • 8 ounces orecchiette pasta
  • 16 ounces sweet or spicy Italian sausages
  • 1/2 medium onion chopped
  • 4 cloves garlic minced
  • 1/2 cup dry white wine
  • 3 cups fresh spinach
  • 2 Tablespoons of Monini Monocultivar Coratina Extra Virgin Olive Oil
  • 2 tablespoons fresh basil optional
  • Salt & pepper to taste
  • For serving: freshly grated parmesan cheese optional, to taste
Preparation
  1. Cook the pasta al dente according to package directions.
  2. Meanwhile, crumble the sausage meat into a skillet with 2 tablespoons of Monini Coratina Extra Virgin Olive Oil (remove the skin of the sausage if need be). Add the onion to the skillet as well, and sauté over medium-high heat for 8-10 minutes or until it’s cooked through and nicely browned. If there’s more than about 1-2 tablespoons of fat left in the skillet, spoon out the excess, but leave some at the bottom of the pan for the other ingredients
  3. Reduce the heat to medium and stir in the garlic
  4. Pour in the wine and cook until reduced by half (about 1-2 minutes).
  5. Add in the spinach and basil. Toss until the spinach has wilted, then add in the drained pasta and toss again. Garnish with additional drizzle of Monini Coratina Extra Virgin Olive Oil to taste.
  6. Season with salt & pepper as needed. Serve immediately with freshly grated parmesan cheese over top.
Add an extra touch
MONOCULTIVAR CORATINA EXTRA VIRGIN OLIVE OIL
CHEF
Regina Foster
New York photographer and food blogger