- 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
- 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.
- 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.
- 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.
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!