2 tablespoons olive oil
1/2 onion, diced
salt to taste
230g spicy sausages, casings removed (any sausage will do if can't find spicy ones)
3 1/2 cups low-sodium chicken stock, divided, or as needed
1 1/4 cups orecchiette pasta, or more to taste
2 cups Spinach (maybe a pack ) or to taste
1/4 cup finely grated Parmigiano-Reggiano cheese, or to taste
Monday's usually mean motivation is low and you can not be bothered to cook anything complicated - especially things which involve lots of washing up. Lucky for you this One pan Spinach and Sausage Orecchiette is the perfect dish to banish those Monday blues. Cook the onions until soft and golden before throwing in your spicy sausage - deglaze the plan with chicken broth before adding in your pasta, spinach and lots of parmesan. This dish really is a keeper.
Slut it up to the max with some crispy pancetta
Heat olive oil in a large, deep pan over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
Pour 1 1/2 cups chicken stock into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot stock, adding remaining stock when liquid is absorbed, until pasta is cooked through and most of the stock is absorbed, about 15 minutes.
Stir spinach into pasta-sausage mixture until spinach wilts. Ladle pasta into bowls and dust with Parmigiano cheese