Orecchiette with Sausage and Spinach

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

8 ounces uncooked orecchiette pasta

16 ounces Italian sausage (see note)

1/2 medium onion (chopped)

4 cloves garlic (minced)

1/2 teaspoon Dijon mustard

1/2 cup dry white wine

3 cups (packed) fresh baby spinach

2 tablespoons fresh basil (optional)

Salt & pepper (to taste)

For serving: freshly grated parmesan cheese (optional, to taste)

Directions

Boil a large salted pot of water and cook the pasta al dente according to package directions.

Meanwhile, add the sausage meat and onion to a skillet, and sauté over medium-high heat for 8-10 minutes or until it's cooked through and nicely browned. If there's more than about 1-2 tablespoons of fat left in the skillet, spoon out the excess, but be sure to leave some since we're not adding any extra butter or oil.

Reduce the heat to medium, stir in the garlic and Dijon mustard, and cook for about 30 seconds.

Pour in the wine and cook until reduced by half (about 1-2 minutes).

Add in the spinach and basil (if using). Toss, using tongs or two large spoons, until the spinach has wilted, then add in the drained pasta and toss again.

Season with salt & pepper as needed. Serve immediately with freshly grated parmesan cheese over top if desired.

Nutrition

• Calories: 643 kcal
• Total Fat: 37 g
• Saturated Fat: 13 g
• Unsaturated Fat: 21 g
• Cholesterol: 86 mg
• Sodium: 860 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 25 g