Creamy Orecchiette with Sausage & Spinach

Directions

1. Heat a large saucepan over medium-high heat. Add the sausage and onion, breaking the sausage into crumbles as it cooks. Cook for 4-5 minutes, until the sausage is browned and cooked through and the onion is softened and translucent.

2. Reduce the heat to medium. Add the garlic, salt, and Italian seasoning, stirring for about 1 minute until fragrant.

3. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and bring the mixture to a gentle simmer.

4. Add the uncooked pasta and stir to combine. Cover, reduce the heat to medium-low, and cook for 10-15 minutes, stirring frequently to prevent sticking, until the pasta is al dente.

5. Stir in the Parmesan cheese until melted and incorporated. Add the spinach and fresh basil (if using), tossing gently until the spinach wilts.

6. Taste and adjust the seasoning with additional salt and freshly ground black pepper as needed. Serve immediately, topped with freshly grated Parmesan, fresh basil, red pepper flakes, and crispy bacon, if desired.

7. Recipe Notes:

   • Heavy Cream: Heavy cream provides the richest flavor, thickest sauce, and holds up well to the heat. Whole milk or a lighter cream can also be used, but the sauce will be thinner and less creamy.
   • Pasta Tip: Stir frequently while the pasta cooks to prevent sticking and ensure even cooking. If the sauce becomes too thick before the pasta is tender, add a splash of chicken broth.
   • Serving Tip: Finish with extra Parmesan, fresh basil, and crispy bacon for an extra-special touch when entertaining!