1 pound bulk Italian sausage (or links removed from casing)
Olive oil
4 garlic cloves, minced
2 teaspoons Italian seasonings
½ cup dry red wine
1 can (14.5 ounces) petite diced tomatoes
1 can (15 to 16 ounces) white beans (undrained)
½ cup coarsely grated Parmesan cheese, plus extra for topping
Instructions
Bring 2 quarts of water and 1 tablespoon salt to boil in a large soup kettle. Add pasta and cook partially covered, and at first stirring frequently to prevent sticking, until almost tender, about 10 minutes. Add spinach; continue to cook until pasta is tender and spinach is cooked, 2 to 3 minutes longer. Reserving ½ cup of pasta water, drain pasta and return it to the pot.
Pour contents of skillet into soup kettle, along with Parmesan cheese and up to all of the cooking liquid; toss to coat. Serve immediately with extra Parmesan passed separately.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/orchiette-with-spinach-sausage-white-beans-and-tomatoes/