There's nothing quite like the rich aroma of Orecchiette with Sausage and Spinach filling your kitchen. This hearty pasta dish combines perfectly chewy orecchiette, savory sausage, and tender spinach, all coated in a luscious garlic and parmesan-infused sauce. It’s comfort food at its finest—ready in just 30 minutes!

The first time I made this dish, it was a weeknight experiment, hoping to clear out my fridge. Now, it’s a family favorite that never fails to impress, whether for a cozy dinner or casual entertaining. Let’s dive into why this recipe is bound to become a staple in your home.
Why You'll Love This Orecchiette with Sausage and Spinach
Get ready to discover your new go-to dinner. This Orecchiette with Sausage and Spinach is not just delicious—it’s a lifesaver for busy weeknights.
First off, this recipe is quick and easy. With only a handful of ingredients and minimal prep, you can have dinner on the table in under 30 minutes. It’s perfect for those evenings when time feels like a luxury.
It’s also incredibly versatile. Don’t have spinach? Swap it for kale or arugula. Craving more spice? Use hot Italian sausage or add a pinch of red pepper flakes. This dish adapts beautifully to whatever you have on hand.
The flavors are absolutely irresistible. The combination of savory sausage, tender spinach, and orecchiette (which perfectly scoops up all the sauce) creates a balance of textures and tastes that will have everyone reaching for seconds.
Best of all, this is a one-pot wonder! Fewer dishes mean more time to relax and enjoy the meal with your loved ones.
Ingredients Notes

The beauty of Orecchiette with Sausage and Spinach lies in its simplicity. Here’s a closer look at the key ingredients that make this dish shine:
- Orecchiette: These small, ear-shaped pasta pieces are perfect for catching bits of sausage and sauce. If you can’t find orecchiette, substitute with medium shells or cavatappi.
- Italian Sausage: I recommend using mild Italian sausage, but feel free to use spicy if you want some heat. Remove the casing for easy crumbling.
- Spinach: Fresh baby spinach works best for this recipe. It wilts quickly, blending seamlessly into the dish. If spinach isn’t available, try kale or Swiss chard for a heartier bite.
- Garlic: Freshly minced garlic adds a fragrant depth to the sauce. For a bolder flavor, use 4-5 cloves instead of the suggested three.
- Parmesan Cheese: Freshly grated parmesan is essential for the creamy, nutty flavor it adds. Avoid pre-shredded varieties for the best texture and taste.
- Chicken Broth: This adds a subtle richness to the dish. Use low-sodium broth to control the salt levels.
Lastly, you’ll need a large skillet or sauté pan for this recipe. Its wide surface ensures even cooking and makes tossing everything together a breeze.
How To Make This Orecchiette with Sausage and Spinach

Creating this satisfying dish is as simple as it is delicious. Let’s break it down step by step:
Start by boiling a large pot of salted water. Cook the orecchiette until al dente, according to the package instructions. Reserve 1 cup of pasta water before draining—it’s liquid gold for creating the sauce.
While the pasta cooks, heat a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Sauté until browned and fully cooked, about 7-8 minutes. Remove the sausage from the skillet and set it aside.
In the same skillet, reduce the heat to medium-low and add a drizzle of olive oil if needed. Sauté garlic until fragrant, about 1 minute. Be careful not to burn it!
Deglaze the pan with chicken broth, scraping up any browned bits from the bottom. Let it simmer for a minute, then toss in the cooked sausage and a handful of spinach. Stir until the spinach wilts.
Add the drained orecchiette to the skillet, tossing everything together. If the mixture looks dry, gradually stir in reserved pasta water until you reach your desired consistency.
Finally, sprinkle generously with parmesan cheese and toss again. Serve hot, with extra parmesan and cracked black pepper for garnish.
Storage Options
If you have leftovers (lucky you!), storing and reheating this dish is simple.
For refrigeration, place the pasta in an airtight container and store it for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce, then warm it in a skillet over medium heat.
To freeze, transfer the pasta to a freezer-safe container or zip-top bag. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating as above.
Variations and Substitutions
This recipe is endlessly adaptable, making it a great choice for any pantry or preference:
- Vegetarian Version: Swap the sausage for sautéed mushrooms or plant-based sausage alternatives.
- Extra Veggies: Add sautéed cherry tomatoes, bell peppers, or zucchini for a pop of color and flavor.
- Spicy Kick: Use hot Italian sausage or mix in a pinch of red pepper flakes.
- Creamy Twist: Stir in a splash of heavy cream or mascarpone cheese for an extra-luxurious sauce.
- Gluten-Free: Use gluten-free orecchiette or your favorite gluten-free pasta.
Experiment and make it your own—the possibilities are endless!
There's something magical about the simplicity of Orecchiette with Sausage and Spinach. With minimal effort, you’ll create a dish that feels indulgent but is surprisingly easy to make. So, grab your skillet and let this recipe become a new favorite in your kitchen!
PrintOrecchiette With Sausage And Spinach Recipe
This Orecchiette with Sausage and Spinach recipe combines the rich flavors of Italian sausage, fresh spinach, and perfectly cooked orecchiette pasta. A quick and hearty dish ideal for weeknight dinners or gatherings, this recipe balances savory, nutritious, and comforting ingredients to create a standout meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 oz orecchiette pasta
- 1 lb Italian sausage (casings removed)
- 3 cups fresh spinach (roughly chopped)
- 3 cloves garlic (minced)
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- ¼ tsp red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Cook orecchiette pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it apart, until browned (6-8 minutes).
- Stir in garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant.
- Add spinach to the skillet and cook until wilted.
- Toss in the cooked pasta, reserved pasta water (as needed), and Parmesan cheese. Stir to combine.
- Season with salt and pepper to taste, and serve hot.
Notes
- Substitute kale or arugula for spinach for a different flavor.
- Use spicy Italian sausage for an extra kick.
- Add a splash of white wine to the sausage while cooking for added depth.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 780mg
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