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 ounce package of al fresco sundried tomato chicken sausage sliced .25 inch thick
- 12 ounce 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 ounce (about 3 packed cups) baby spinach leaves, rinsed
- 2 ounce 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