This is a favorite weeknight meal with a number of variations. One of the main flavor determinants is the sausage. I like the Chicken Tuscan Sausage from Woodlands Market in Kentfield, but any handmade chicken, pork or beef sausage works.
In the winter, or if you don’t have access to fresh tomatoes, you can substitute a 28-ounce can of whole San Marzanos, crushed by hand. In the spring, hot-house tomatoes are available at the Farmers Market. And in summer and early fall, there is a wide variety in all shapes and sizes.
This recipe turns out a little bit differently every time but is always full of flavor. Great leftovers for lunch too.
Start by prepping the tomatoes.
Saute the onions and add the sausage
Then add the spinach and tomatoes
Serve with your preferred pasta or over quinoa
Prep Time: 5 minutes | Cooking Time: 20 minutes | Serves: 4-5
- 12 ounces dried orecchiette pasta, or other preferred variety or cooked quinoa
- 2 tablespoons olive oil
- 1 onion (medium or 1/2 large), peeled and chopped
- 1/4 teaspoon hot chili flakes
- 3-4 chicken sausages (or other preferred variety), removed from casings and crumbled
- 2 large cloves garlic, minced
- 6-8 ripe tomatoes, rinsed, cored and chopped (see process above)
- 8 ounces baby spinach leaves (about 3 packed cups)
- 4 ounces ricotta salata cheese or 2 ounces of feta, thinly sliced or crumbled
- Prepare pasta or quinoa according to package instructions.
- In a 12-inch frying pan, cast iron skillet or a 4- to 5-quart pan over medium-high flame, heat pan for 30 seconds and then olive oil for 30 seconds.
- Add onion and stir often until lightly browned around the edges, 8 to 10 minutes.
- Lower heat to medium and add chili flakes and crumbled chicken sausages.
- Stir with a wooden spoon, breaking up sausage, until meat is beginning to brown, 5 to 10 minutes.
- Add garlic and continuously stir to blend with other ingredients, about 30 seconds.
- Add tomatoes and spinach.
- Stir until spinach is wilted, about 2 minutes.
- Add sauce to pasta to coat or put on top of quinoa.
- Top with ricotta salata.
Adapted from recipe from Sunset Magazine