Orecchiette with Fresh Tomatoes and Sausage recipe
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Ingredients
- 2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1 small onion, minced 3 cloves garlic, minced 1 (4 ounce) package chopped pancetta 1 (12 ounce) package Italian chicken sausage (such as Trader Joe's® Chicken Sicilian Sausage) ⅓ cup red wine 1 (8 ounce) package crimini mushrooms, sliced 20 cherry tomatoes, halved, or more to taste 3 tablespoons chopped fresh basil 2 tablespoons chopped fresh oregano salt to taste 1 (16 ounce) package orecchiette pasta 1 cup chopped baby spinach
Nutrition Info
- 400 caloriescarbohydrate: 47 gcholesterol: 29.4 mgfat: 15.7 gfiber: 3.4 gprotein: 16.3 gsaturatedFat: 5.5 gservingSize: -sodium: 498.3 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Orecchiette with Fresh Tomatoes and Sausage
Directions
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Heat butter and oil in a large skillet over medium heat. Add onion and garlic, cook and stir until the onion starts to soften, about 2 minutes.
Increase heat to high and add pancetta to the skillet. Cook and stir until crispy, 3 to 5 minutes. Remove casings from the sausages, add sausage meat to skillet. Cook and stir until browned, 3 to 5 minutes. Pour in wine and scrape the bottom of the skillet.
Toss mushrooms into the skillet. Cook, stirring occasionally, until slightly softened, 5 to 10 minutes. Add tomatoes, basil, oregano, and salt. Stir to combine. Reduce heat to low, cover and simmer, stirring occasionally, until the sauce is thick, 1 to 2 hours.
Fill a large pot with salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Reserve 1/2 cup of cooking water and drain without rinsing the pasta.
Stir spinach into the sauce in the skillet. Cook until wilted, about 1 minute. Toss pasta into the skillet and stir to combine everything. Stir until heated through, adding some reserved pasta water if the sauce seems too thick.