Orecchiette with Spinach, Sausage, and Tomatoes
By Suzolson
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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.
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