Orecchiette with Spinach, Sausage, and Tomatoes

Orecchiette with Spinach, Sausage, and Tomatoes
Orecchiette with Spinach, Sausage, and Tomatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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.

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