Sausage Pasta
Caramelized onions, crumbled sausage, spinach, and grape tomatoes over casarecce pasta.
EasyPrep: 10 minCook: 25 minServes 4Stovetop
Ingredients
- ●1 lb casarecce pasta
- ●1 lb Italian sausage (casings removed)
- ●1 large onion, thinly sliced
- ●2 Cup fresh spinach
- ●1 pint grape or cherry tomatoes
- ●Olive oil
- ●Kosher salt
- ●Black pepper
- ●Parmesan cheese for serving
- ●Red pepper flakes for serving (optional)
Assembly
- 1.Slice your onion thinly. Cook in a pan with olive oil on relatively low heat for a while — you want them to cook way down until they start to caramelize. Don't rush this.
- 2.While onions cook, boil your casarecce pasta according to package instructions. Reserve about a cup of pasta water before draining.
- 3.If the sausage has casings, slice them open and remove the meat. Break it into pieces.
- 4.Once the onions are well caramelized, add the sausage to the pan. Break it up and brown it. Season with salt and pepper.
- 5.Once the sausage is browned, add the fresh spinach and whole grape tomatoes. Let them cook down — the spinach will wilt and the tomatoes will start to burst.
- 6.Add the drained pasta to the pan and toss everything together. Use the reserved pasta water to loosen it up and help everything come together.
- 7.Serve with parmesan cheese and red pepper flakes if desired.
Photo coming soon
The Story
“One of my favorite pastas. The key is cooking the onions low and slow until they're almost caramelized before adding the sausage — that sweetness becomes the base of the whole dish. I use casarecce pasta because the twisted shape grabs onto everything. The fresh spinach and grape tomatoes go in at the end and just wilt and burst in the heat. Save some pasta water to loosen the whole thing up when you mix it together. Simple, no heavy sauce, and really satisfying.”
