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Orecchiette with Chicken Sausage and Spinach

Makes 4 to 6 servings

Notes: Look for high-quality fresh sausage; the casings will be easier to remove. Ricotta salata is available at specialty food stores and some well-stocked supermarkets; if you can't find it, substitute 2 ounces crumbled feta cheese.

 12 ounces dried orecchiette pasta
 3 tablespoons butter
 1 onion (8 oz.), peeled and chopped
 2 large cloves garlic, peeled and minced
 1/4 teaspoon hot chili flakes
 8 ounces chicken sausages, removed from casings and crumbled (see notes)
 1 pound ripe tomatoes, rinsed, cored, and chopped
 8 ounces baby spinach leaves (about 3 packed cups), rinsed
 4 ounces ricotta salata cheese, thinly sliced or crumbled (see notes)
Step 1

In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 12 to 15 minutes. Drain.

Step 2

Meanwhile, in a 12-inch frying pan or a 4- to 5-quart pan over medium-high heat, melt butter. Add onion and stir often until lightly browned around the edges, 8 to 10 minutes.

Step 3

Lower heat to medium and add garlic, chili flakes, and crumbled chicken sausages. Stir with a wooden spoon, breaking up sausage if necessary, until meat is beginning to brown, 5 to 10 minutes; if garlic begins to scorch, lower heat.

Step 4

Add tomatoes and spinach; stir until spinach is wilted, about 2 minutes.

Step 5

In a large bowl, mix pasta and sauce to coat; top with ricotta salata.

Nutrition Facts

Servings Makes 4 to 6 servings

Amount Per Serving
Calories 442Calories from Fat 35
% Daily Value *
Total Fat 17g27%

Saturated Fat 8.3g42%
Cholesterol 66mg22%
Sodium 726mg31%
Total Carbohydrate 55g19%

Dietary Fiber 5g20%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.