Orecchiette with Sausages and Spinach
Orecchiette with Sausages and Spinach is tossed in a skillet with crumbled sausages, fresh cherry tomatoes, white wine, garlic and spinach. A delicious dish that comes together in less than 30 minutes, containing carbs, protein, and veggies is a win-win!
Orecchiette with Sausage and Spinach…
Orecchiette pasta in Italian means “little ears” and it is most popular pasta when it is tossed with a few ingredients.
We all love simplicity, so making dinner as quick and easy as possible is always one of our goals these days. And this recipe happens to be one of them.
Orecchiette with sausages and spinach is a common dish in our family simply because they prefer it with spinach, rather than a bitter green, like broccoli rabe. Besides, I love it too, because the spinach does not need to be steamed or cooked beforehand, like broccoli rabe does. One less step!
Plus, spinach as a healthy green is sweeter tasting and adds a softer texture to this pasta dish. Topped with grated pecorino cheese to give this dish a lovely richness and more flavor! It’s is DIVINE!
Our mom always made Penne with Sausage and Broccoli Rabe, and it too is delicious. But my kids prefer the spinach over rabe.
Ingredients for Orecchiette with Sausages and Spinach: (*full recipe card below)
- Extra Virgin Olive Oil
- Links of Italian sausage, removed from casings, and crumbled
- Garlic Cloves
- Red Pepper Flakes
- White Wine
- Cherry Tomatoes
- Fresh Baby Spinach
- salt and pepper to taste
- Orecchiette pasta
- Pecorino Romano cheese, and extra at the table for serving
How to Make it?
There are a few simple steps to making this pasta dish using sausage links. But you can make using one package or 1 pound of already crumbled sausages, if you can find them. (*full printable recipe card below!)
1. First, start by sautรฉing some garlic with olive oil in a skillet, on the stove-top.
2.ย Next, remove the casings from the links, about 4 links, (save the others for another recipe) and add the crumbled sausage to the skillet.ย Cook it until it’s fully cooked, about 5 to 7 minutes. Then stir in red pepper flakes, and season with salt and pepper.
3.ย Add the wine.ย If you have been following us here at 2SR then you’ll know we always cook with wine, and of course, that goes in too!
4.ย Toss in cherry tomatoes and fresh spinach. Stir until the spinach wilts and the tomatoes softened.ย
5.ย Meanwhile, bring a large pot of water to boil.ย Add 1 teaspoon of salt to the water and cook the pasta. Cook the orecchiette until they are al-dente.ย Reserve 1/4 cup of salty water.ย Drain the pasta.
6. Next, transfer the orecchiette pasta to the skillet with sausage mixture.ย Slowly add in the reserved pasta water.
7.ย Stir in 2 tablespoons of grated pecorino cheese. Taste and season with salt and pepper to taste. Transfer to serving plates and serve.ย Serve with extra grated pecorino cheese at the table. Serves 4
We took our mom’s recipe and simplified it with spinach, which goes in fresh, not sautรฉed beforehand. One step less, making this dish so much quicker!
Orecchiette with sausages and spinach incorporates all fresh ingredients in a flavorful, mouth-watering dish that is healthy to eat and easy to prepare, and colorful too!ย
I love making simple meals like this one! Italian cooking is very easy and use only a few ingredients. You’ll have to try this recipe! ๐
Cheers, and enjoy!
More Delicious Meals… try these:
- Oven-Baked Thin Sweet Sausages, Red Bell Peppers & Potato Casserole
- Tagliatelle with Fresh Tomato Sausage Ragu
- Penne Tossed withย Sauteed Chicken, Kale and Cherry Tomatoes
- Sicilian Sausage and Peppers
Your comments help us! If you make our orecchiette with sausages and spinach recipe, be sure to leave a 5-star rating in our recipe card, and leave a comment.ย Your insights and experience not only help our readers, but it helps us too!ย
Orecchiette with Sausages and Spinach
Orecchiette pasta (in Italian, it means "little ears") is tossed in a skillet with crumbled sausages, fresh cherry tomatoes, white wine, garlic, and fresh spinach. Topped with grated pecorino cheese to give this dish a burst more flavor!
Ingredients
- 2 Tbsp. extra virgin olive oil - divided
- 4 links of Italian sausage, removed from casings, crumbled
- 6 garlic cloves- sliced
- 1/8 tsp. red pepper flakes
- 1/4 cup white wine
- 8 to 10 cherry tomatoes- sliced
- 3 cups packed baby spinach
- salt and pepper to taste
- 1/2 pound of Orecchiette pasta
- 2 Tbsp. grated pecorino cheese, and extra for serving
Instructions
- In a large, deep skillet, on medium heat, heat 1 tablespoon of olive oil. Add the garlic and crumbled sausage.
- Cook until sausage is brown and fully cooked, about 4 to 5 minutes.
- Stir in the pepper flakes and sauté for 1 minute with the sausage.
- Pour in white wine and cherry tomatoes, and season with salt and pepper to taste. Simmer for 2 minutes, until the cherry tomatoes have softened.
- Stir in the 2nd tablespoon of olive oil, then add in the spinach. Stir until the spinach wilts. Turn off the heat and set it aside.
- Meantime, bring a large pot of water to boil. Add 1 teaspoon of salt to the water and add in the Orecchiette pasta. Cook the orecchiette until they are al-dente. Reserve 1/4 cup of salty water. Drain the pasta.
- Transfer orecchiette pasta to the skillet with sausage mixture. Slowly add in the reserved pasta water. Turn the heat back onto a low heat, and sauté while stirring everything until well combined, about 1 minute. Remove pan from heat.
- Stir in 2 tablespoons of grated pecorino cheese. Taste and season with salt and pepper to taste. Transfer to serving plates and serve.
- Serves 4
Nutrition Information:
Yield:
4 servingsServing Size:
1 servingAmount Per Serving: Calories: 329Total Fat: 13.3gSaturated Fat: 2.9gCholesterol: 55mgSodium: 241mgCarbohydrates: 38.5gFiber: 1.9gSugar: .6gProtein: 12.8g
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Iโve made this countless times! So good! Any advice on reheating it in the oven?
Thank you Olivia! So nice of you to stop by, and welcome to our recipe blog! It’s so nice to meet you. We usually use the microwave to reheat leftovers. However, if you prefer to reheat in the oven, just preheat the oven to 350 degrees F, transfer leftovers into a baking dish and reheat for about about 10 to 15 minutes, or until it’s warm enough to your liking. I hope this helps! ๐
I’m like your mom and usually serve orecchiette and sausage with broccoli rabe but your version with tomatoes and fresh spinach sounds terrific.
Aw, thank you, Karen! My kids always preferred spinach over broccoli rabe, and sometimes I find that most adults prefer it too. Have a great day and thanks for stopping by.
can I get the nutritional values for this recipe? It was delicious!
I would be happy to get those for you! I will add it to this post in a few minutes! thanks for leaving a sweet comment!
This looks wonderful and I like your choice of spinach instead of broccoli rabe! Pinning to my Pasta board! Thank you, Ladies ๐
HI Sue! We found that kids prefer spinach over broccoli rabe, so this appeals to the littles as well. Thank you for pinning to your pasta board!
xoxo Anna