Description
This easy orecchiette pasta with sausage is a delicious and hearty Italian main course that combines tender pasta with flavorful Italian sausage, garlic, spinach, and a creamy Parmesan sauce. Ready in just 30 minutes, it’s a perfect weeknight dinner that’s both satisfying and simple to prepare.
Ingredients
Scale
Pasta
- 12 oz orecchiette pasta
Sausage & Aromatics
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed)
- 3 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes (optional)
Sauce & Greens
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 3 cups baby spinach (roughly chopped)
- 1/2 cup grated Parmesan cheese (plus more for serving)
- Salt and black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the orecchiette according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
- Brown the sausage: In a large skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 6–8 minutes.
- Sauté aromatics: Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Prepare the sauce: Add the chicken broth and heavy cream, stirring to combine. Let it simmer for 3–4 minutes to meld the flavors.
- Combine pasta and sauce: Add the cooked pasta to the skillet along with the chopped spinach, Parmesan cheese, and reserved pasta water as needed to loosen the sauce. Stir until the spinach is wilted and the sauce coats the pasta evenly.
- Season and serve: Season with salt and black pepper to taste. Serve the pasta hot with additional Parmesan cheese sprinkled on top.
Notes
- You can substitute kale or arugula for spinach if desired.
- For a lighter version, use half-and-half instead of heavy cream.
- Spicy Italian sausage adds a kick, but mild sausage works well too.
