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Turkey Sausage & Spinach Orecchiette Recipe

Turkey Sausage & Spinach Orecchiette Recipe photo by Taste of Home

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Don't let a funny sounding word like orecchiete scare you away. These little ear pasta shapes are the perfect partner for spicy turkey sausage and Italian seasoning. —Andrea Phillips, Lakeville, Minnesota

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Turkey Sausage & Spinach Orecchiette Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1/2 pound uncooked orecchiette or small tube pasta
3 hot Italian turkey sausage links, casings removed
1/4 cup chopped onion
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3 cups fresh spinach
1/2 cup shredded Asiago cheese
1/4 cup grated Parmesan cheese
1/4 cup rinsed and drained white kidney or cannellini beans
1/4 cup chopped roasted sweet red pepper
1/2 teaspoon Italian seasoning
Additional shredded Asiago cheese, optional

Directions

Cook orecchiette according to package directions.
In a large skillet, cook and stir the sausage, onion, garlic and pepper flakes over medium heat for 6-8 minutes or until sausage is no longer pink; drain. Add the spinach, 1/2 cup Asiago cheese, Parmesan cheese, beans, peppers and Italian seasoning; cook just until spinach is wilted, stirring occasionally.
Drain pasta; add to sausage mixture and toss to combine. Sprinkle with additional Asiago cheese if desired. Yield: 4 servings.

Originally published as Turkey Sausage & Spinach Orecchiette in Taste of Home August/September 2012, p50

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Turkey Sausage & Spinach Orecchiette

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Reviewed on Nov. 13, 2012 by e1leavell

We loved this! It will be a regular on our monthly dinner menu!

Reviewed on Aug. 12, 2012 by dymiller

Why any buys hamburger helper when you make something this good and this easy. A little crusty bread and a glass of light wine and you are in heaven!!

Reviewed on Jul. 14, 2012 by Anniepants

I am the author of this recipe. I noticed they missed a key ingredient when publishing this, the extra virgin olive oil! I use a generous amount when cooking the sausage/onion/garlic/red pepper mixture.