Orecchiette Campagna Recipe
Sausage, spinach, pink cognac cream sauce.
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Ingredients
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Pasta
Sausage and Spinach
Pink Cognac Cream Sauce
Method
Cooking the Pasta
- 1
Boil the Water
In a large pot, bring salted water to a rolling boil.
- 2
Cook the Orecchiette
Add the orecchiette pasta to the boiling water and cook according to package instructions until al dente, around 10-12 minutes.
- 3
Drain and Reserve
Once cooked, drain the pasta, reserving about 1 cup of the pasta cooking water.
Preparing Sausage and Spinach
- 4
Cook the Sausage
In a large skillet, heat olive oil over medium heat. Add the Italian sausage and cook until browned and fully cooked, breaking it into small pieces with a wooden spoon, about 5-7 minutes.
- 5
Add Garlic and Spinach
Stir in the minced garlic and cook for an additional minute until fragrant. Then add the fresh spinach and cook until wilted, about 2-3 minutes.
Making the Pink Cognac Cream Sauce
- 6
- 7
Add Cream and Tomato Paste
Stir in the heavy cream and tomato paste, mixing well to combine. Allow the sauce to simmer for about 5 minutes until it slightly thickens.
- 8
Finish the Sauce
Stir in the grated Parmesan cheese and season with black pepper to taste. Mix until the cheese is melted and the sauce is creamy.
Combining and Serving
- 9
Combine Pasta and Sauce
Add the drained orecchiette to the skillet and toss to combine, adding reserved pasta water a little at a time if the sauce is too thick.
- 10
Serve
Serve the Orecchiette Campagna hot, garnished with additional Parmesan cheese if desired.
