Tonight I wanted to create something with the ingredients I had in the house…sweet Italian sausage, fresh tomatoes and fresh spinach. Immediately I thought pasta, and was lucky that I had Fregola Sarda on hand. Fregola Sarda is an small pearl, Italian shaped pasta, similar to an Israeli Couscous, but has a slightly firmer, nutty taste. I had bought it on my recent trip to Eataly and knew I could make something special. It’s hard to go wrong with this combination of ingredients and I really enjoyed it…with a lovely glass of Chianti!!!
Fregola Sarda with Sausage, Spinach and Tomatoes
Comforting Italian flavors of pasta, sausage, tomatoes with parmesan cheese and spinach.
Ingredients
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken stock, warmed
- 2 cups water, warmed
- 2 Tbsp extra virgin olive oil
- 8 oz ground fresh sweet Italian pork sausage
- Pinch of red pepper flakes
- 2 Tbsp dry white wine
- 1 cup fregula sarda
- 1/2 cup freshly grated P[armigiano-Reggiano cheese, or more to taste
- 1/2 cup diced fresh tomatoes
- 1/2 cup fresh spinach, stems removed
- 1 tsp minced flat-leaf parsley
- Lots of freshly ground black pepper, to taste
Directions
In a deep saute pan, add the olive oil and saute the onions over medium low heat for approximately 3 minutes, until translucent. Add the garlic and cook for 1 minute longer.
Add the sausage, and cook on medium, stirring occasionally, for 3 -5 minutes, until browned on all sides. Add red pepper flakes, white wine, and fregula. Stir to combine, and slowly add the hot chicken stock. Stir and bring to boil over medium heat, then reduce to simmer.
Simmer until the fregula is cooked through and most of the liquid is absorbed (add additional water, a few tablespoons at a time, if needed). You will need to test the fregola to know if it’s cooked. You want it slightly al dente, between 10 and 15 minutes.
Remove from heat, and stir in the spinach, and tomatoes until spinach is wilted. Add cheese, parsley, and salt and pepper if needed to taste.
Serve hot or at room temperature. Enjoy!