- 4
- 5 mins
- 15 mins
Ingredients
- 12 ounces orecchiette pasta
- 1/3 cup pine nuts
- 3 tbsp olive oil, divided
- 2 tbsp unsalted butter
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, finely chopped
- 1 cup fresh spinach
- 8 ounces spicy sausage, casings removed
- 1/2 cup low-sodium chicken broth
- 1/2 cup grated pecorino or parmesan, plus more for serving
- Kosher salt and freshly ground black pepper, to taste
Preparation
Step 1
Cook the pasta al dente according to package directions (usually about 8-10 minutes).
While the pasta is cooking, heat a large skillet over medium-heat. Add the pine nuts and toast, stirring occasionally, until golden brown. Remove from the pan and set aside.
Heat 1 tbsp olive oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until it begins to brown, about 3 minutes. Remove and set aside.
Add the remaining olive oil, butter, and mushrooms to the skillet, and cook, stirring occasionally, for 1-2 minutes. Add garlic, salt and pepper, cook, stirring occasionally until the mushrooms start to brown, about 3 minutes.
Drain the pasta, reserving about 1/4 cup of the cooking liquid. Add the pasta and reserved liquid to the skillet along with the spinach. Stir to combine until the spinach has softened and begins to wilt.
Toss the pasta with the pine nuts and sausage. Stir in the cheese and season generously with salt and pepper. Serve immediately with additional cheese.
Instructions