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This simple orecchiette with sausage and spinach recipe has a tasty Italian sausage, spinach, garlic, and white wine sauce. It’s on your table in about 30 minutes!
Try my Spicy Italian Sausage Pasta, this Creamy Sausage and Peppers Pasta, or one pot Italian Sausage Orzo next.
Why you’ll love it
This orecchiette pasta is an easy recipe that feels fancy but takes only half an hour to make. It’s actually kind of amazing just how much rich taste is packed into this pasta since it has very few ingredients!
Did you know that orecchiette literally translates to “little ears”? I don’t cook with it very often, but it’s definitely a fun pasta shape to keep in your pantry. I think you’ll love this orecchiette pasta recipe since it’s the ideal pasta shape to hold the tasty white wine sauce from scratch.
What you’ll need
- Orecchiette – you can use any shape you prefer, preferably a smaller one, but it’s worth using orecchiette here if you can find it! They’re perfect little bowls for the sauce.
- Italian sausage – I used mild, but you could use hot to kick it up a notch
- Onion and garlic – I like using sweet (Vidalia) onions
- Dijon mustard – it isn’t overpowering, and it’s my favorite way to infuse a fantastic savory quality
- White wine – I recommend using a good dry white wine that you’d actually drink (not cooking wine). Try a sauvignon blanc or pinot grigio.
- Spinach – a pop of freshness
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use this garlic press to crush the garlic. No peeling of the cloves is needed.
- My Microplane zester is what I use to grate the parmesan.
- Tongs are extremely useful to make tossing the spinach until it wilts easier, and here is the skillet I use.
How to make orecchiette with sausage
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the pasta according to package directions. Meanwhile, add the crumbled sausage and onion to a skillet. Cook until nicely browned. Stir in the garlic, followed by the Dijon mustard and then the white wine.
Let it reduce for a minute or two, then add in the spinach and toss until wilted. Add the drained pasta, toss again, and season with salt & pepper. Serve with freshly grated parmesan if using.
Substitutions and variations
- If you want some spice, use hot Italian sausage and/or add a pinch of crushed red pepper flakes.
- You could swap the wine for chicken broth if you need to. In that case, you may want to double the Dijon mustard.
- This recipe is very flexible. You could throw in mushrooms or other veggies if you happen to have some that need using up to make this sauce for orecchiette your own.
- There is no cream in this recipe, but adding a splash towards the end of cooking would be a tasty addition.
- You can absolutely use kale or broccoli rabe instead of the spinach!
What to serve with orecchiette pasta
- It’s a perfect meal on its own with a glass of white wine and a slice of crusty bread!
- You can also pair it with a nice side salad. Try my Super Simple Parmesan Arugula Salad, or throw some mixed greens together with my homemade Olive Garden Italian Dressing.
Leftovers and storage
- Leftovers of this pasta will keep for 3-4 days in an airtight container in the fridge.
- If you want to freeze leftovers, keep in mind the pasta and spinach won’t be as good thawed as when freshly made, but it should be ok.
- Reheat over a low heat in a small saucepan until warmed through.
Hope you love this easy orecchiette pasta recipe! Questions? Did you make it? Leave me a star rating and review below! You can also find me on Instagram.
Orecchiette with Sausage and Spinach
Ingredients
- 8 ounces uncooked orecchiette pasta
- 16 ounces Italian sausage see note
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1/2 teaspoon Dijon mustard
- 1/2 cup dry white wine
- 3 cups (packed) fresh baby spinach
- 2 tablespoons fresh basil optional
- Salt & pepper to taste
- For serving: freshly grated parmesan cheese optional, to taste
Instructions
- Boil a large salted pot of water and cook the pasta al dente according to package directions.
- Meanwhile, add the sausage meat and onion to a skillet, and sauté over medium-high heat for 8-10 minutes or until it's cooked through and nicely browned. If there's more than about 1-2 tablespoons of fat left in the skillet, spoon out the excess, but be sure to leave some since we're not adding any extra butter or oil.
- Reduce the heat to medium, stir in the garlic and Dijon mustard, and cook for about 30 seconds.
- Pour in the wine and cook until reduced by half (about 1-2 minutes).
- Add in the spinach and basil (if using). Toss, using tongs or two large spoons, until the spinach has wilted, then add in the drained pasta and toss again.
- Season with salt & pepper as needed. Serve immediately with freshly grated parmesan cheese over top if desired.
Notes
- Use either ground sausage meat or buy sausages and take the meat out of the casings. There is quite a lot of sausage in the sauce, so you could definitely get away with using a bit less than the full pound.
- This recipe also appears in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was the first recipe I tried from Salt & Lavender, and what hooked me!
The flavor in this recipe is out of this world amazing. The recipe was easy to follow, especially with the subtle do this while doing this instructions. I sometimes fumble with time management while cooking…but not here.
I’ve shared the recipes and others far and wide!
Aww that’s so nice to hear! 🙂 I’m so glad that you found me! Appreciate your review and shares. XO
Could I make this with chicken sausage?
I don’t see why not! 🙂
This was delicious! I added more than double the mustard and lots of lemon zest which added nice flavor. Thank you!
Fantastic!! You’re very welcome, Liza!
This is a keeper! My daughter said her FAVORITE
Asked if i could added nuts and wanted more spinach (good!)
Thank u!!!
That’s awesome!! 🙂 So pleased she enjoyed it, Lee!
Ran across this goofing off on the interwebs and I’m so glad I did! So easy, and the whole family loved it (even my picky daughter who said, I’m not eating anything with mustard!). Added a touch of dried parmigiana and red pepper during the toss process. Money in the bank, baby! Thanks for the recipe! Titan Approved! 😁
That’s so great to hear!! 🙂 You’re very welcome!
This was an excellent dinner, quick to come together and the orecchiette pasta did indeed hold the sauce perfectly. I loved the dish and served it with some butternut squash that had to be cooked. But it is a whole meal in itself.
Wonderful!! 🙂 I’m so happy you enjoyed it!
Made this recipe mostly as written (I eyeballed the mustard, did not get any basil, and added a splash of lemon juice at the end before the cheese) and I really enjoyed it! I really like the way the sauce thickened with just the fat from the mustard and meat. Very satisfying and easy to make, and I’ll add it to my regular rotation!
I’m so happy that you enjoyed it!! 🙂 Thanks so much for your review, Mark!
If I don’t have orecchiette pasta, what would you recommend?!
Looks so yummy!
Any shape you have on hand, but I’d probably use a shorter shape like penne (something like that vs. spaghetti). Enjoy!
Hi! This looks yum! Can you use frozen spinach? Would you cook the frozen separately and then put in?
Thanks!
Hi! I’d thaw the frozen spinach and squeeze out the water as much as you can, then add it in towards the end of cooking time.
Can you taste the mustard (husband hates it)? Also can you substitute the orecchiette. With another pasta?
Hi Lynne! Absolutely you can swap the orecchiette with another pasta. Re: the mustard, it just helps build layers of flavor… I don’t think you can taste it since it melds into the sauce, but I also love the stuff, so you could probably just leave it out for his sake. 🙂