Ingredients
- 1 pkg Anna Orecchiette
- 1 lb Italian Sausage, casings removed
- 1 can Cento Organic Cannellini Beans, drained & rinsed
- 1 can Cento Organic Whole Cherry Tomatoes
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Yellow Onion, finely diced
- 6 cloves Garlic, thinly sliced
- 3 cups Baby Spinach
- 1/2 cup Parmesan Cheese, grated
- 1 Lemon, zest
- 1/4 cup Fresh Basil, torn
- 1 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Cento Ground Black Pepper
- 1/4 tsp Cento Italian Seasoning
Directions
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add sausage, breaking it into small pieces, and cook for 7 to 8 minutes, until browned and slightly crisp. Transfer sausage to a plate and set aside. Add remaining olive oil and onion to the skillet and cook for 4 to 5 minutes, until softened. Stir in garlic and Italian seasoning and cook for 1 minute, until fragrant. Add tomatoes, gently crushing some with the back of a spoon, and simmer for 8 to 10 minutes, until slightly thickened. Stir in cannellini beans and cooked pasta. Add spinach and reserved sausage, tossing until the spinach wilts and everything is evenly coated. Add reserved pasta water as needed to create a silky sauce. Remove from heat and fold in lemon zest, basil, and Parmesan. Season with salt and pepper to taste and serve immediately. Serves 4-6.
