Orecchiette with sausage and spinach is simple and fast to make with a tasty Italian sausage, spinach, garlic, and white wine sauce. It's perfect for busy weeknights since it can be on your table in about 30 minutes!
Love Italian sausage? Try my Spicy Italian Sausage Pasta, Italian Sausage Tortellini Soup, or one pot Italian Sausage Orzo.
Why you'll crave this orecchiette recipe
A 30-minute recipe that feels fancy but takes only half an hour to make? Yes please. It's actually kind of mind-boggling just how much rich taste is packed into this pasta since it has so 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.
Everything you'll need for this orecchiette pasta
- 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 - these classic aromatics form the delicious base for the sauce
- Dijon mustard - don't skip the Dijon! It isn't overpowering, and it's my favorite ingredient to infuse a fantastic savory quality.
- White wine - I recommend using a good dry white wine that you'd actually drink. Try a sauvignon blanc, pinot grigio, or even chardonnay.
- Spinach - fresh baby spinach pairs very well with the sausage
- Basil - optional, but it adds an additional punch of flavor
- Parmesan - freshly grated parmesan is a must to top off this pasta dish! Always grate your own for maximum flavor.
How to make orecchiette with sausage
This is an overview, and full ingredients & instructions are in the recipe card below.
- Boil a salted pot of water for the pasta and cook it according to package directions.
- Meanwhile, add the crumbled sausage and onion to a skillet. Cook over medium-high heat until nicely browed. 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 basil and spinach and toss until wilted. Add the drained pasta, toss again, and serve with freshly grated parmesan!
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!
Tools for this recipe
- I use this garlic press to crush the garlic. It's great for recipes that call for minced garlic.
- My Microplane zester is what I use to grate the parmesan.
- Tongs are extremely useful to make tossing the spinach until it wilts easier!
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 comment or review below!
Orecchiette with Sausage and Spinach
Orecchiette with sausage and spinach is simple and fast to make with a tasty Italian sausage, spinach, garlic, and white wine sauce.
Ingredients
- 8 ounces uncooked orecchiette pasta
- 16 ounces Italian sausages 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
- Cook the pasta al dente according to package directions.
- Meanwhile, crumble the sausage meat into a skillet (take it out of casings if using whole sausages). Add the onion to the skillet as well, 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 and stir in the garlic and Dijon mustard (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. 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.
Notes
- 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. Here in Canada, Johnsonville sausages come in a 500g pack (that's just over a pound, and I find it easiest to just use the whole thing). Whatever brand you like best will work just fine, and you can either take the sausage meat out of the casings or just use ground sausage meat.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 643kcalCarbohydrates: 47gProtein: 25gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gCholesterol: 86mgSodium: 860mgPotassium: 596mgFiber: 3gSugar: 3gVitamin A: 2164IUVitamin C: 11mgCalcium: 68mgIron: 3mg
Amy G. says
Great recipe! Would def make again. I have so much left over (just two eaters tonight). Can I freeze the leftovers? Thx!
Natasha says
I'm so pleased you liked it, Amy! I'd say you can definitely try freezing the leftovers, but sometimes thawed cooked pasta and wilted spinach isn't quite as good as fresh.
Josalyn says
Yummy and simple to make!
Natasha says
🙂
Deb says
Super yummy recipe!! I took some of the options that were listed, such as chicken broth, in place of wine, and at I did add some cream at the end, definitely added some creaminess, and just added to the already deliciousness of the recipe!
Highly recommend!
Natasha says
So glad you enjoyed it, Deb!
Rebecca says
This was my first Salt & Lavender recipe and WOW! It was absolutely incredible and so easy. I’ve made this twice now and it has since become a family favorite. Thank you so much for a wonderful recipe!
Natasha says
Aww I'm so happy to hear that!! 😀 I appreciate your 5-star review, Rebecca.
Wayne says
This was really really tasty, and simply to make. Went a good bit heavier with the Dijon - probably more than a tablespoon - which complimented the sweet Italian sausage well. And they were out of basil so I used thyme. Definitely making again.
Natasha says
I'm so happy you enjoyed it!! Thanks for your review, Wayne!
Helen Virga says
Used bows instead of orecchiette but otherwise followed recipe exactly. Fussy husband loved it- me too. And so easy. Thanks!
Miranda @ Salt & Lavender says
Wonderful to hear, Helen! Glad you both enjoyed it 🙂
Mary says
So easy to make and so delicious! I will be making this often. Thanks for the great recipe.
Miranda @ Salt & Lavender says
You're welcome, Mary! Thanks so much for trying it!
Terri says
Made this tonight, and my husband and I enjoyed it so much. It reminds him of someone he got at a local restaurant. I made no substitutions. Thank you for a wonderful recipe.
Miranda @ Salt & Lavender says
You're welcome, Terri! We're so pleased you and your husband liked it! 🙂
A says
Edit to my comment below: I switched the meat to Impossible Sausage.
A says
I switched the orecchiette for shells (the ones that are a bit larger which I got at Aldi), the white wine for chicken stock, and the meat for Italian sausage. It's amazing. Thank you so much for this recipe!
Miranda @ Salt & Lavender says
You're welcome! Thank you for your review and glad you enjoyed it 🙂
Philip says
Great and quick and easy. I had to sub mini penne because orecchiette wasn’t available at the market. I’ll do this again.
Miranda @ Salt & Lavender says
That's great to hear, Philip! Thanks for trying it!
Fran Jones says
One of the best recipes I have ever made. My husband can’t get enough of this dish. And SO quick and easy.
Natasha says
That's fantastic!! 😀 I'm so happy to hear that. Appreciate your 5-star review, Fran!
Natalie says
Very delicious, and quick and easy to make! We loved it!
Natasha says
Fantastic!! 😀 Thanks for letting me know, Natalie!
Myriam says
Wow, absolutely loved this! Thank you for sharing! It shows how good dinner can be with very few ingredients, and without having to spend tons of time in the kitchen. We love your recipes, thank you!!
Natasha says
Fantastic!! You're very welcome! 🙂
AngelaML says
Hi Natasha - made this last night for the first time and we all loved it! Substituted chicken sausage and more than doubled the dijon. Also added a dash of light cream at the end with the spinach as you suggested. Yum!
I was happy my grocery store had a brand of pasta that had orecchitte - I had never cooked it at home before and had only had it at restaurants. Loved it!
Natasha says
So glad that it was a hit, Angela!! 🙂 I'm glad you found it - it seems like a shape that can often be hard to come by. I don't see/eat it as often as I'd like.
Katie says
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!
Natasha says
Aww that's so nice to hear! 🙂 I'm so glad that you found me! Appreciate your review and shares. XO
Karen says
Could I make this with chicken sausage?
Natasha says
I don't see why not! 🙂
Liza says
This was delicious! I added more than double the mustard and lots of lemon zest which added nice flavor. Thank you!
Natasha says
Fantastic!! You're very welcome, Liza!
Lee Glotz says
This is a keeper! My daughter said her FAVORITE
Asked if i could added nuts and wanted more spinach (good!)
Thank u!!!
Natasha says
That's awesome!! 🙂 So pleased she enjoyed it, Lee!
James Welch Jr says
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! 😁
Natasha says
That's so great to hear!! 🙂 You're very welcome!
Mary West says
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.
Natasha says
Wonderful!! 🙂 I'm so happy you enjoyed it!
Mark says
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!
Natasha says
I'm so happy that you enjoyed it!! 🙂 Thanks so much for your review, Mark!
Morgan Brown says
If I don’t have orecchiette pasta, what would you recommend?!
Looks so yummy!
Natasha says
Any shape you have on hand, but I'd probably use a shorter shape like penne (something like that vs. spaghetti). Enjoy!
Trish says
Hi! This looks yum! Can you use frozen spinach? Would you cook the frozen separately and then put in?
Thanks!
Natasha says
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.
Lynne says
Can you taste the mustard (husband hates it)? Also can you substitute the orecchiette. With another pasta?
Natasha says
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. 🙂