Orecciette with Spinach, Sausage, and Beans

I’m all about the quick and healthy dinner, especially for weeknights.  Lately I have been pestered by my little brother (because that is what little brothers do best…), who is in college, to post more recipes that he can use to toss together a quick dinner.  For a lot of people making dinner takes too much time.  So here is a recipe just for him.  Fifteen minutes start to finish. 🙂

I especially like this recipe because it can be so easily increased or decreased to feed just 1 or a whole gaggle of hungry study-buddies.  Being a household of two sometimes I shy away from recipes because it will just make far too much.  Neither Nick nor I really care for leftovers so these recipes just go to waste.  Not here.  You can make as little or as much as you like pretty easily.

8 oz (1/4 box) orecciette pasta (substitute penne, elbows, or your favorite noodle)

2 T. olive oil

1/2 onion, chopped

1 garlic clove, minced 

1/2 lbs sweet Italian sausage (or hot Italian sausage if you like it spicy)

1/2 cup chicken stock (or 1/2 cup water + 1 chicken bouillon cube)

1-16 oz can cannellini beans (or white kidney beans)

6 oz spinach (fresh or frozen)

1/4 cup fresh grated Parmesan cheese

salt + pepper + red pepper flake to taste

1) Cook pasta according to directions on the package.

2) Heat 1 T. oil in a large skillet over medium heat.  Add onion and cook until just softened, about 3 minutes.  Add garlic and cook 1 additional minute.  If you bought sausage links remove casing.  Add sausage to pan and cook for an additional 4-5 minutes or until the sausage is no longer pink.  Add chicken stock and bring to a simmer.

3) Add spinach and cooked and drained pasta.  Toss with additional olive oil, salt, pepper, and red pepper flake (if you like things spicy).  Sprinkle Parmesan cheese on top and serve.  Goes great with white wine… especially cheap white wine if you’re still in college 😉

Love quick and easy dinners?  Check out some of my other recipes below!