On tonight’s menu, this Orecchiette with Sausage and Spinach is a cozy, comforting dish that will warm you and make your whole house smell amazing.
Spring isn’t officially here yet, but it’s definitely in the air. I’m finding myself moving away from heavier, stick-to-your-ribs comfort food in favour of things that are a little bit fresher and lighter. This recipe feels like a really nice balance between the two. It’s richly flavoured yet light and completely doable, but also a little bit fancy.
Why you’ll love this recipe
It’s seasonally inspired: This lighter pasta dish combines the warming flavours of Italian sausage with lots of fresh greens and just a touch of sharp, tangy Dijon to satisfy your cravings as we transition through seasons.
It’s flavour-packed yet balanced: Made with just a handful of ingredients, this simple dish packs so much flavour with a pop of colour and freshness from the spinach.
It requires minimal ingredients and minimal clean-up: A rewarding, yet simple and comforting meal that’s ready in about 30 minutes.
Here’s everything you’ll need to make this Orecchiette with Sausage and Spinach
- ½ lb (250 grams) orecchiette pasta
- 1 lb (454 grams) Italian sausage, casings removed
- ½ medium onion, chopped
- 4 cloves garlic, finely chopped or minced
- 1 teaspoon (5 grams) stone-ground Dijon mustard
- 1/2 cup (125 ml) dry white wine
- 3 cups (90 grams) fresh baby spinach
- Salt & pepper to taste (optional)
- Freshly grated Parmigiano Reggiano
The Dijon mustard works as an emulsifier, adds flavour, and lends a creaminess to this dish without the addition of any dairy. It also provides the perfect acidic contrast to the richness of the sausage while balancing out the savoury notes of the garlic, fennel and heat.
How to make this Orecchiette with Sausage and Spinach
The bowl-shaped orecchiette pasta is the perfect shape to hold the sauce. Cook according to package instructions, drain and set aside.
While the pasta is cooking, you’ll start by browning the sausage and onion first. Then you’ll add the garlic, Dijon mustard and white wine to build layers of flavour into what will be a simmering sauce.
Next, stir in the spinach just until wilted, then toss everything together with the cooked pasta. Taste and season with salt and pepper if desired.
Transfer to bowls, top with freshly grated Parmigiano Reggiano and serve.
Variations & substitutions
Orecchiette: I really like orecchiette for this recipe, but any short pasta will do in a pinch.
Italian sausage: You can use mild or spicy sausage or spicy fennel sausage like you see here.
Mustard: I always have stone-ground mustard on hand. Dijon is the next best thing, and yellow mustard would also work, albeit with a slightly brighter colour and flavour.
Dry white wine: The white wine creates the foundation of your sauce, so to get the best result you’ll want to choose a wine you’d actually drink. To omit the ½ cup wine, replace with ¼ cup white wine vinegar mixed with ¼ cup water or broth. If you don’t have white wine vinegar, substituting ½ cup low-sodium chicken or vegetable broth will also give you similar depth of flavour.
Storage: Leftovers will keep well in an airtight container in the refrigerator for 3-4 days or freeze for up to 1 month. Thaw to room temperature then reheat in a small sauce pan with a splash of broth until warmed through.
This Orecchiette with Sausage and Spinach is a simple recipe with a delicious Italian sausage, garlic, spinach and white wine sauce that you can have on the table in 30 minutes!
Try this Pappardelle with Sausage and Peppers or these Turkey Stuffed Roasted Peppers next.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Orecchiette with Sausage and Spinach
Ingredients
- ½ lb orecchiette pasta 250 grams
- 1 lb Italian sausage, casings removed 454 grams
- ½ medium onion chopped
- 4 cloves garlic finely chopped or minced
- 1 teaspoon stone-ground Dijon mustard 5 grams
- 1/2 cup dry white wine 125 ml
- 3 cups fresh baby spinach 90 grams
- Salt & pepper to taste optional
- Freshly grated Parmigiano Reggiano
Instructions
- Cook pasta al dente according to package instructions.
- While the pasta is cooking, add the sausage and onion to a skillet and sauté over medium-high heat for 8-10 minutes until cooked through and nicely browned.
- Reduce the heat to medium and stir in chopped garlic and mustard. Add white wine and cook for another minute or two just until the wine is reduced by half.
- Turn off heat, add spinach and toss just until the spinach has wilted. Add pasta and toss to coat. Taste and season with salt and pepper as desired.
- Transfer to serving bowls and top with freshly grated Parmigiano. Serve hot.
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