Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Notes: Look for high-quality fresh sausage; the casings will be easier to remove. Ricotta salata is available at specialty food stores and some well-stocked supermarkets; if you can't find it, substitute 2 ounces crumbled feta cheese.

This Story Originally Appeared On sunset.com

Gallery

Recipe Summary

Yield:
Makes 4 to 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 12 to 15 minutes. Drain.

    Advertisement
  • Meanwhile, in a 12-inch frying pan or a 4- to 5-quart pan over medium-high heat, melt butter. Add onion and stir often until lightly browned around the edges, 8 to 10 minutes.

  • Lower heat to medium and add garlic, chili flakes, and crumbled chicken sausages. Stir with a wooden spoon, breaking up sausage if necessary, until meat is beginning to brown, 5 to 10 minutes; if garlic begins to scorch, lower heat.

  • Add tomatoes and spinach; stir until spinach is wilted, about 2 minutes.

  • In a large bowl, mix pasta and sauce to coat; top with ricotta salata.

Nutrition Facts

442 calories; calories from fat 35%; protein 18g; fat 17g; saturated fat 8.3g; carbohydrates 55g; fiber 5g; sodium 726mg; cholesterol 66mg.
Advertisement
Advertisement