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–+ servings

One-Pot Orecchiette with Sausage, Peppers, and Greens

All it takes is one pot, Italian sausage, roasted red peppers, and whatever tender greens you have handy to create a delicious pasta dinner with a simple white wine sauce.
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Servings: 6
Calories: 740
Ingredients Method Nutrition Notes

Ingredients
  

  • 12 ounces uncooked sweet or hot Italian sausage
  • 1 (12-ounce) jar sliced roasted red peppers
  • 1/2 cup finely grated Parmesan cheese, plus more for serving
  • 12 ounces dry orecchiette pasta
  • 1 tablespoon olive oil
  • 1/3 cup dry white wine
  • 5 ounces baby spinach or other tender greens
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter

Method
 

  1. Bring a large pot of water to a boil over high heat. Meanwhile, remove the casings from 12 ounces Italian sausage. Drain 1 (12-ounce) jar sliced roasted red peppers. Finely grate until you have 1/2 cup Parmesan cheese, plus more for serving.
  2. Salt the water generously and stir in 12 ounces orecchiette pasta. Reduce the heat to medium and cook until the pasta is al dente, about 10 minutes. Remove about 1 cup of the pasta water and set aside. Drain and set aside in the colander.
  3. Place the pot back over medium-high heat, and add 1 tablespoon olive oil to the pot. When the oil is shimmering, add the sausage and begin gently breaking up the links with a wooden spoon, but allow the sausage to begin to brown before aggressively stirring. Cook until golden brown and cooked through, about 5 minutes.
  4. Add 1/3 cup dry white wine and simmer for 2 minutes, scraping up any browned bits off the bottom of the pot. Stir in the red pepper strips. Add 5 ounces baby spinach or other tender greens and sprinkle lightly with salt and several grinds of pepper. Stir until the spinach is about halfway wilted.
  5. Add the pasta to the pot, along with 1 tablespoon unsalted butter and the Parmesan. Toss until well-combined and both the butter and cheese have melted into the barest slick of sauce, adding a splash of the reserved pasta water as needed to help it along. Serve straight from the pot with more grated Parmesan, if desired.
  6. Recipe Notes

Nutrition

Calories: 740kcalCarbohydrates: 74.8gProtein: 31.5gFat: 33.2gSaturated Fat: 12.6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 734.6mgPotassium: 350mgFiber: 4.8gSugar: 7.4gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • To ensure the sausage is cooked through, look for a golden-brown color and make sure it's no longer pink in the center; using an instant-read thermometer, aim for an internal temperature of 160°F.
  • To prevent the sauce from becoming too dry, reserve extra pasta water and gradually add it as needed; this will help create a silky texture without making it watery.
  • If you want to lighten the dish, substitute the sausage with turkey or chicken sausage, or for a vegetarian option, try using a plant-based sausage or mushrooms sautéed in olive oil.
  • For quicker prep, you can use pre-cooked sausage; just skip the browning step and add it in with the wine to heat through and combine flavors.
  • Leftovers can stay fresh in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove over low heat, adding a splash of water or broth to loosen the pasta.

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