[Prep: <5 min / Cook: 20min]
– orecchiette (ear) or conchiglie (shell) pasta
– 1 – 2 cups fresh spinach* (1/2 cup frozen chopped)
– 2 cloves of garlic
– 1/2 onion
– 1 8oz can tomato sauce
– dash of crushed red pepper flakes
– salt & pepper
– grated Parmesan
– olive oil
- Bring a pot of water to boil and cook pasta according to package directions. Add the spinach during the last minute or two.
- Meanwhile, chop the onion and the garlic and heat in a large skillet over medium heat.
- Once the onions start to soften (2-3 minutes), add the tomatoes, pepper flakes, salt & pepper.
- When the sauce starts to bubble and the pasta is finished, drain the pasta and mix in the sauce.
- Top with breadcrumbs, rosemary and grated Parmesan.
- *If using frozen spinach, de-frost the spinach in the pan first before you add the onions and garlic.
- I derived this recipe from a basic orecchiette rapini recipe, which is often served with sausage. If adding sausage, use hot italian sausage and remove the casings before adding it to the sauce.
- Also, the traditional dish uses broccoli rabe/rapini (which looks eerily like kailan) rather than spinach, but I find spinach a much more close-at-hand alternative.