Tested till perfect Sausage and Pesto Orecchiette
Sausage and Pesto Orecchiette
Photography by Jeff Coulson/TC Media

Sausage and Pesto Orecchiette

Orecchiette, which means "little ears" in Italian, is the ideal vehicle to hold a chunky sauce. If you can't find orecchiette, try small shell pasta.

By The Test Kitchen

Source: Canadian Living Magazine, September 2013

Recipe5 out of 5 based on 16 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4 servings

Ingredients

  • 340 g 340gorecchiette pasta
  • 2 2Italian sausageItalian sausages, about 10 oz (280 g)
  • 1 1oniononions, chopped
  • 3 cups 3cupsbaby spinach
  • 1/3 cup 1/3cuppesto

Preparation

Cook pasta according to package directions until al dente; drain, reserving ½ cup cooking liquid.

Meanwhile, in large skillet, heat 1 tsp olive oil over medium heat; cook sausages until browned and almost cooked through, about 7 minutes. Remove to cutting board and slice.
In same skillet, heat 2 tsp olive oil over medium heat; cook onion, stirring often, until softened, about 5 minutes.

Return sausage to pan; cook, stirring often, until cooked through, about 3 minutes. Stir in spinach; cook until starting to wilt, about 1 minute. Add pasta and pesto; toss with enough of the reserved cooking liquid to coat.

Nutritional Information per serving: about

cal 629 pro 23g total fat 28g sat. fat 7g
carb 69g dietary fibre 4g sugar 3g chol 38mg
sodium 671mg potassium 426mg

%RDI:

calcium 9 iron 36 vit A 27 vit C 7
folate 95
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