Orecchiette with Sausage and Spinach is a classic Italian-inspired pasta dish that combines savory sausage, fresh spinach, and garlic with tender orecchiette pasta - all tossed together in a simple sauce.
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This Pasta with Spinach and Sausage recipe is a weeknight favorite that comes together in under 30 minutes.
Made with savory Italian sausage, fresh spinach, garlic, and orecchiette pasta, this dish is simple, satisfying, and full of flavors.
Tossed in a light, savory sauce with Parmesan and a touch of lemon, it's the kind of meal you'll want to make again and again.
Perfect for busy nights or casual entertaining, this easy pasta with sausage is as delicious as it is versatile. You can swap in your favorite pasta or use any greens you like.
Ingredients You'll Need
- Olive oil: For sautéing and flavor.
- Anchovy fillets: Add umami depth; omit them if you don't have them.
- Lemon juice: Brightens and balances the dish.
- Onion & garlic: Build a savory, aromatic base.
- Orecchiette: Holds sauce and toppings well - or use your favorite pasta. While regular pasta works, quality orecchiette can take this dish to the next level, making it worth exploring premium pasta brands or fresh, artisan options if you're browsing. Buying Tip: Look for bronze-cut orecchiette for better sauce grip and a more authentic texture.
- Chicken bouillon: Boosts savory flavor; I use Knorr granulated chicken bouillon.
- Italian sausage: Adds heat and richness - use hot or mild, your choice.
- Red pepper flakes: Add a gentle kick.
- Spinach: Adds freshness and color - can be swapped with broccoli rabe (cut into 2-3 inch pieces), broccoli florets, asparagus, or your favorite vegetable.
- Butter: Gives the sauce a silky, smooth finish.
- Parmesan: Adds saltiness, nuttiness, and depth.
See the recipe card for quantities.
How to Make Orecchiette with Sausage and Spinach
Note: Full instructions are provided in the recipe card below.
1. Mash anchovies into a paste; set aside.
2. Cook pasta in salted boiling water until al dente. Reserve 1¾ cups of pasta water, then drain and return the pasta to the pot.
3. Heat oil in a large skillet over medium-high heat. Cook sausage with anchovy paste until browned, about 5 minutes.
4. Lower the heat to medium. Add onion; cook until softened. Stir in garlic, red pepper flakes, and bouillon; cook until fragrant.
5. Increase heat. Add spinach in batches until wilted.
6. Add pasta water and lemon juice; simmer until saucy for about 10 minutes. Uncover to thicken slightly.
7. Remove from heat. Stir in butter. Add Parmesan to pasta and toss with sauce. Adjust with more pasta water if needed.
8. Serve immediately with extra Parmesan.
Hint: If you don't have chicken bouillon, simply season with salt to taste. Want to use chicken broth instead? Use 1 cup low-sodium broth and make up the rest with pasta cooking water.
Storage & Freezing
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a splash of water to loosen the sauce.
Freezing: Not recommended - this dish is best enjoyed freshly made.
Camila's Tips & Variations
- No anchovies? Skip them - the dish will still be delicious.
- Use your favorite pasta if orecchiette isn't on hand - try shells, penne, or fusilli.
- Swap the greens: Spinach can be replaced with broccoli rabe, kale, asparagus, or broccoli florets.
Frequently Asked Questions
What pasta can I use instead of orecchiette?
Use any short pasta like shells, penne, or fusilli.
Can I use chicken broth instead of bouillon?
Yes - use 1 cup of low-sodium chicken broth and make up the rest with pasta water.
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Recipe
Orecchiette with Spanish and Sausage
Ingredients
- 4 tablespoons extra-virgin olive oil
- 2 anchovy fillets , rinsed
- 1 tablespoon fresh lemon juice
- 1 medium onion , chopped
- 6 garlic cloves , minced
- 1 pound orecchiette pasta
- 2 to 3 teaspoons Knorr granulated chicken flavor bouillon
- 16 ounces (1 lb.) hot Italian sausage , casings removed, chopped coarse
- ½ teaspoon red pepper flakes
- 1 pound (16 cups) baby spinach
- 1¾ cup pasta cooking water
- 1 ½ tablespoons unsalted butter
- 1 ounce Parmesan cheese , grated (½ cup), plus extra for serving
Instructions
- Using a fork, smear the anchovies into a uniform paste; set aside.
- Bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 tablespoon of kosher salt, and cook, stirring often, until al dente. Reserve 1-¾ cup of the cooking water, drain the pasta, and return it to the pot.
- While the pasta is cooking, heat 3 tablespoons of oil in a 12-inch nonstick skillet over medium-high heat until it shimmers. Add the sausage and anchovy paste and cook, stirring often, until browned and cooked through, about 5 minutes.
- Reduce the heat to medium. Add the onion and cook until it begins to soften about 5 minutes. Stir in the garlic, red pepper flakes, and chicken bouillon; cook, stirring frequently, until fragrant, 1 to 2 minutes. Increase the heat to high and stir in the spinach, a handful at a time, cooking until wilted.
- Add 1¾ cups of the reserved pasta cooking water and lemon juice and bring to a simmer. Cover and cook until the mixture becomes saucy, about 10 minutes. Uncover and increase the heat to slightly thicken the sauce, about 1 to 2 minutes.
- Remove the skillet from the heat and stir in the butter. Add ½ cup of freshly grated Parmesan to the pasta and toss to combine. Add more reserved cooking water as needed to adjust the consistency.
- Serve immediately, passing the remaining Parmesan at the table.
Notes
Freezing: Not recommended - this dish is best enjoyed freshly made.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
