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ITALIAN PASTA with SAUSAGE in SPINACH, GARLIC & WHITE WINE SAUCE

Super simple and quick makes this an easy, yet tasty weeknight meal ready in under 30 minutes!

Servings: 4

8 ounces uncooked Orecchiette (ear) pasta, prepared al dente
16 ounces QUALITY ground Italian sausage (see notes)
1/2 medium onion chopped
1 LARGE carrot, small diced
4 cloves garlic minced
1/2 teaspoon Dijon mustard, optional
1/2 cup dry white wine
3 cups (packed) fresh baby spinach
2 tablespoons FRESH chopped basil
FRESH ground salt & pepper, to taste
FRESH grated Parmesan cheese, for garnish

• 
In a large skillet saute’ sausage over medium-high heat for 8-10 minutes or until it’s cooked through and nicely browned. Add onions and carrots about half way through.
• Drain all 1-2 tablespoons of fat from the skillet.
 Reduce the heat to medium and stir in the garlic and Dijon mustard if using, cooking for 30 seconds.
• 
Pour in the wine and cook 2-5 minutes until reduced by half.
• Add in the spinach and basil tossing with tongs until the spinach has wilted.
• Add in the drained pasta and toss again.
• Season to taste with FRESH ground salt and pepper.
• Serve immediately with freshly grated Parmesan cheese.


NOTE:

• If need be, remove meat from prepackaged casings.
• I often add grape tomatoes and blister them for added flavor.
• Truly any size pasta will work, but a small pasta is best so it is well coated in the sauce.