Sausage Orecchiette with Spinach & Peppers

Sausage Orecchiette with Spinach & Peppers

There are days when I am clueless about what we will have for dinner that night. In fact, it happens more days than not. I never know what sounds good, and I get sick of eating the same meals all the time. It doesn't help that my youngest is picky either. *sigh*

I seriously could eat Italian and Mexican dishes every single night, but my boys would not have that. It's funny, my oldest loves Mexican and my youngest loves Italian, but neither of them love both. I know, I know...I have problems!

I still cook something from each of those cuisines about once per week and love coming up with new things to try instead of the old standbys. This sausage orecchiette dish really hit the spot! I love sweet Italian sausage, and the fresh veggies made me feel like I was eating something that was good for me. And you know what? The kids paid no attention to that green stuff in there! Score for mom...I got them to eat spinach!

So there you have it. Cook this easy pasta dish up this week and let me know what you think!

Sausage Orecchiette with Spinach & Peppers
Recipe written by The Chef Next Door
Printable Recipe

Ingredients:
4 sweet Italian sausage links
1/2 cup onion, chopped 
2 garlic cloves, minced
1/2 each red and yellow pepper, cut into thin slices
1/2 tsp Italian seasoning
8 oz. can tomato sauce
1 pound orecchiette
1 5 oz. container fresh baby spinach
1/3 cup  shredded Asiago, or Parmesan, cheese

Heat a large nonstick skillet over medium-high heat. Remove the sausage from the casings and crumble into the pan. Add onions and garlic to the sausage and cook about 10 minutes, stirring occasionally. 

As the sausage cooks start cooking the orecchiette, cooking for about 10 minutes or until al dente. 

Stir the peppers and Italian seasoning into the sausage mixture and cook another 5 minutes, stirring often. Add the tomato sauce and simmer for 5 minutes.  Carefully stir the fresh spinach into the skillet and let soften a few minutes. 

Strain the pasta directly from the pot with a spider and put it into the skillet; mix gently. If needed, add some pasta water to the sauce to thin it out, just a 1/4 cup at a time.

Pour the pasta into a serving bowl and top with the shredded Asiago cheese.

Bon Appetit!