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Turkey Sausage & Spinach Orecchiette

 Turkey Sausage & Spinach Orecchiette
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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, Asiago cheese, Parmesan
  • cheese, beans, peppers and Italian seasoning; cook just until
  • spinach is wilted, stirring occasionally.
  • Drain orecchiette; add to sausage mixture and toss to combine.

2 of 2

Turkey Sausage & Spinach Orecchiette (continued)

Directions (continued)

  • Sprinkle with additional Asiago cheese if desired. Yield: 4
  • servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.