Orecchiette with Sundried Tomato Chicken Sausage and Spinach

By: Chef Tolini for Al Fresco Chicken Sausage

Sometimes after a busy day a homemade pasta recipe helps you take the load off. Orecchiette with Sundried Tomato Chicken Sausage and Spinach has the freshest ingredients with a hint of spice and topped with Feta cheese. Relax, you deserve it.

Ingredients

12 ounces package of al fresco sundried tomato chicken sausage sliced .25 inch thick
12 ounces orecchiette pasta
1 tablespoon canola oil
1 onion, chopped
2 large cloves of garlic, peeled and minced
1/4 teaspoon hot chili fliakes
1 pound firm-ripe tomatoes, rinsed, cored and chopped
8 ounces (about 3 packed cups) baby spinach leaves, rinsed
2 ounces Feta cheese, crumbled

Instructions

In 5 to 6 quart pan over high heat, bring 4 quarts water to a boil.
Add pasta and cook, stirring occasionally, until tender to bite, 12 to 15 minutes. Drain.
Meanwhile, in a 12 inch frying pan or a 4 to 5 quart pan over medium-high heat, add canola oil.
Add onion and stir often until lightly browned around the edges, 8 to 10 minutes.
Lower heat to medium and add garlic, chili flakes and chicken sausages. Stir with a wooden spoon, breaking up sausage if necessary, until meat is beginning to brown, 5 to 10 minutes; if garlic begins to scorch lower heat.
Add tomatoes and spinach; stir until spinach is wilted, about 2 minutes.
In a large bowl, mix pasta and sauce to coat; top with feta cheese