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olive oil pork sausage tomato paste sweet onion garlic orecchiette chicken broth lemon juice tomatoes lemon basil baby spinach butter parsley salt Romano cheese
Viewed: 23 - Published at: 3 years agoIngredients
- 1 tablespoon olive oil
- 1/3 pound pork sausage (Sweet or Hot Italian) removed from casing
- 1 1/2 teaspoons tomato paste
- 1 sweet onion (large), sliced thin
- 15 garlic cloves, sliced lengthwise
- 12 ounces Orecchiette
- 32 ounces chicken broth, low salt
- 3 tablespoons lemon juice (fresh squeezed)
- 3 plum tomatoes
- 1 lemon, zested
- 1 sprig basil
- 5 ounces baby spinach
- 1 tablespoon butter
- 1/2 cup parsley, chopped finely
- 1 tablespoon salt
- Pecorino Romano cheese, grated, for finishing
Method
- Heat olive oil in pan on med-high heat until glistening, then add ground sausage. Using a wooden spoon, break up sausage into small crumbles as it browns.
- Once sausage is beginning to brown, add tomato paste and stir to coat. You should notice browned bits stuck to the bottom of the pan - lots of color. Turn off the heat and remove sausage with a slotted spoon, leaving rendered fat in the pan. Set aside
- Turn the heat back on to med-high and add sliced onions and garlic. Stir until onions have picked up a little color from the pan.
- Add orecchiette, chicken broth, lemon juice, tomatoes, lemon zest, basil and salt (to taste). Stir to ensure pasta is submerged. Bring to rapid boil, uncovered, stirring occasionally to prevent sticking. *note: although you are hopefully using reduced sodium chicken broth, the cooking liquid is reducing, so pay attention to the amount of salt you use. Finishing with cheese will also add saltiness to the final dish.
- After 4 minutes of boiling, add spinach on top of everything and allow to wilt. Stir into broth. Liquid should be reducing as it boils.
- Start checking pasta. Remove heat once it becomes al dente and stir in butter and parsley to finish.
- Serve with grated Pecorino Romano cheese to taste.
