Orecchiette Pasta with Spinach
A take on the traditional Southern Italian dish from Bari.
- 2 tbsp olive oil
- 4 sausages of your choice
- 4 cloves of garlic
- 250g spinach leaves, baby leaves reserved to garnish
- 60ml white wine
- 25g parmesan cheese
- 1 package of orecchiette pasta
Heat the olive oil in a large skillet over medium heat. In another pot, boil salted water and cook pasta according to package instructions.
Cut sausages into chunks or remove sausage meat from the casings. Fry until browned, then remove from pan
Add garlic to the pan and cook for 3 minutes
Add spinach and sautee for 10-15 minute on low heat. Return the sausage to the pan and add white wine. Cover with lid and cook until the sausage is fully cooked.
Add the cooked orecchiette to the sausage pan. Mix well and add salt and pepper to taste. Garnish with Pecorino Romano