dp spotlight sf Recipe: Pasta with Crumbled Sausage
This one will become a staple for when you're in a pinch and looking for something quick and yummy - no sides required!
If you'd like, you can use ground beef or ground chicken instead of pork sausages. Just make sure to include some extra oil and seasoning, if you do.
10-12 oz pasta of choice (we used cavatelli)
1-1.5 lbs pork sausages, removed from casing (you can also use ground beef or ground chicken, just add extra oil and salt when cooking)
1/2 cup onion, chopped
4 cloves garlic, minced or chopped finely
3 tbsp olive oil
10 oz fresh spinach
Crushed red pepper flakes
Parmigiano-Reggiano, grated for serving
Place a large pot of salted water on high heat to boil the pasta.
Set a large heavy skillet on medium-high heat. When the skillet is hot, add the sausage (removed from its casing) and cook until lightly browned, about 4 minutes. Using a wooden spoon, break up the meat as it cooks. Transfer cooked meat to a plate and drain any excess fat from the skillet.
Return the skillet to the stove over medium heat, add some olive oil, if needed. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook until fragrant, another 1-2 minutes.
While the onions and garlic are cooking, add pasta to the boiling water. Cook and drain as directed on packaging.
Add the spinach to the skillet and toss with the onions and garlic until the spinach has wilted. Return the sausage to the skillet and add crushed red pepper flakes. Toss well to combine all the ingredients. Reduce heat to low to keep warm.
Add 2 tbsp olive oil with the cooked pasta and stir to combine. Add the sausage mixture to the pasta and combine well.
Serve pasta in bowls and top with grated cheese.