Adapted from Orecchiette with Sausages and Spinach by 2 Sisters Recipes

Ingredients

• 4 Tbsp extra virgin olive oil, divided in half
• 1 lb Italian sausage
• 12 cloves garlic, thinly sliced
• ¼ teaspoon red pepper flakes
• ½ cup white wine
• 10 oz cherry tomatoes, sliced in half
• 16 oz spinach, chopped (frozen is fine)
• 16 oz orecchiette pasta, cooked al dente (reserve ½ cup of pasta water)
• 4 Tbsp Pecorino or Parmesan cheese, grated
• 1 tsp salt (plus more to taste)

Directions

1. In a large, deep skillet, on medium heat, heat half of the olive oil. Add the sliced garlic and Italian sausage. Cook until sausage is brown and fully cooked, about 4 to 5 minutes.

2. Stir in the pepper flakes and sauté for 1 minute with the sausage.

3. Pour in white wine, cherry tomatoes, and salt. Simmer for 2 minutes, until the cherry tomatoes have softened.

4. Stir in the rest of the olive oil, then add the spinach. Stir until the spinach wilts. (This step will take longer if starting from frozen spinach.) Turn off the heat and set it aside.

5. Meanwhile, cook the orecchiette until al dente. Reserve ½ cup of starchy pasta water, then drain.

6. Transfer orecchiette pasta to the skillet with sausage mixture. Slowly add in the reserved pasta water. Turn the heat back onto a low heat, and sauté while stirring everything until well combined, about 1 minute. Remove pan from heat.

7. Stir in grated Pecorino or Parmesan cheese. Taste and season with salt to taste. Serve.