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Orchiette with Spinach, Sausage, White Beans, and Tomatoes

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spinach, sausage, and white bean pasta

Orchiette with Spinach, Sausage, White Beans, and Tomatoes
 
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Taking the spinach for a dip in the boiling pasta water helps rid the greens of the tendency to leave your mouth feeling chalky.
by:
Serves: 6 to 8
Ingredients
  • Salt
  • 1 pound orchiette
  • 2 packages (9 to 10 ounces each) factory washed fresh spinach
  • 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
  1. 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.
  2. Meanwhile, heat a 12-inch skillet over medium-high heat; add sausage and fry, stirring frequently to break it up, until it loses its raw color, about 5 minutes. Add enough oil to skillet to equal 2 tablespoons. Add garlic and herbs; continue to sauté until fragrant, 1 to 2 minutes longer. Add wine; cook to reduce slightly, 1 to 2 minutes. Add tomatoes and beans; bring to a simmer; reduce heat to low and simmer to blend flavors and reduce liquid to thick sauce, about 10 minutes.
  3. 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.

 

About Sharon Damelio

I love to cook and to write–both of which I learned at my parents’ elbows. After graduating from college, I worked at Fine Cooking magazine as the Assistant Web Editor. After two glorious years there, I returned to graduate school and now work at WhyHunger, an NYC-based nonprofit that is building a movement to end hunger and increase access to fresh, nutritious food. In the kitchen, I fancy myself the culinary version of an armchair-traveler, but I’m also a devoted baker. Some days, when work is overwhelming and the world seems bleak, methodically creating a batch of bread, cookies, or scones is all the relaxation I need.

1 Comment

  1. Christine Bongiovanni says

    Well, I gave this a try tonight because it sounded so yummy and indeed it was! I made a few of my own adjustments, mainly additions because I had them in the fridge and they looked so badly like they wanted to be utilized! Added mushrooms and yellow bell pepper.

    I feel like the sauce needs a bit of a boost…anyone else?

    Yummy all the same, added to my recipe file!

    Reply

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