Orecchiette with Spinach, Sausage, and Tomatoes

By Suzolson

Ingredients

• 1 1/4 lb bulk hot Italian sausage
• 3 cans Italian-herb dice tomatoes, divided
• 12 oz uncooked orecchiette pasta
• 2 1/2 cups water
• 4 garlic cloves, pressed
• 1 tsp crushed red pepper flakes
• 1/2 tsp salt
• 2 cups grape tomatoes
• 1 oz Parmesan cheese
• 5 oz fresh baby spinach leaves

Details

Servings 6

Preparation

Step 1

Cook sausage in a skillet over medium-high heat for 8-10 minutes, breaking into crumbles. Drain canned tomatoes using large colander into a large bowl. Reserve 1 cup of the tomato liquid for later use.

Add drained canned tomatoes, tomato liquid, pasta, water, pressed garlic, pepper flakes, and salt to skillet. Cover and cook for 13-15 minutes or until pasta is tender, stirring occasionally.

Meanqhile, cut grape tomatoes in half using a small knife. Add tomatoes, spinach, and reserved 1 cup of tomato liquid to skillet. Cook 1-2 minutes or until spinach is wilted, stirring constantly. Sprinkle with cheese.