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Orecchiette with Sundried Tomato Chicken Sausage and Spinach

By: Chef Tolini for Al Fresco Chicken Sausage
ImageOrecchiette with Sundried Tomato Chicken Sausage and Spinach
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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.

  • 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
  1. In 5 to 6 quart pan over high heat, bring 4 quarts water to a boil.
  2. Add pasta and cook, stirring occasionally, until tender to bite, 12 to 15 minutes. Drain.
  3. Meanwhile, in a 12 inch frying pan or a 4 to 5 quart pan over medium-high heat, add canola oil.
  4. Add onion and stir often until lightly browned around the edges, 8 to 10 minutes.
  5. 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.
  6. Add tomatoes and spinach; stir until spinach is wilted, about 2 minutes.
  7. In a large bowl, mix pasta and sauce to coat; top with feta cheese
Nutritional Information

Calories 370 , Total Fat 10g , Saturated Fat 3g , Cholesterol 50mg , Sodium 410mg , Carbohydrate 49g , Sugars 9g , Dietary Fiber 4g , Protein 20g

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