There is a restaurant in town that makes this amazing orecchiette pasta that Mr. Clever Mom and I order every time we visit. I finally decided that I needed to try to re-create the dish in my own kitchen. I found a similar dish and added some things and I think we came up with something good!
Orecchiette with Spicy Sausage
adapted from Food Network Magazine
Kosher salt
12 ounces orecchiette pasta or pasta shape of your choice
2 TB extra-virgin olive oil, plus more for drizzling
8 ounces spicy Italian sausage (or sweet or mild, whatever you prefer)
2 green onions, white and light green parts only, thinly sliced
2 cloves garlic, thinly sliced
8 ounces sliced cremini onions
2-3 cups fresh spinach
freshly ground pepper
2 cups halved cherry tomatoes
1/2 cup chicken broth/stock
1/2 cup grated pecorino or parmesan cheese, plus more for serving
1/4 cup toasted pine nuts
Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage and break it up with a wooden spoon. Cook until it begins to brown, about 3 minutes. Add the green onions and cook until softened, about 3 more minutes. Add the garlic, mushrooms, 1/2 teaspoon Kosher salt, and pepper to taste. Cook, stirring occasionally until the mushrooms begin to brown, about 3 more minutes. Add the tomatoes and spinach and cook until the tomatoes soften and the spinach begins to wilt, about 3 more minutes.
Reserve 1 cup of pasta water, then drain the pasta. Add the broth to the skillet and cook, stirring, for 1 minutes. Stir in the pasta and cheese, adding some of the reserved pasta water to loosen pasta if needed. Season with salt and pepper. Divide into bowls, drizzle with olive oil, and top with more cheese and toasted pine nuts.
Printable Recipe
We all loved it!
You can adapt this recipe however you like. Add some red pepper, use a different type of sausage, use a different green than spinach like kale or something, do whatever you want!
