I love this dish as much for its comfort as for its ease and beauty. Simply combine the ingredients in a sauté pan, boil the pasta, and combine. Be sure to serve with crusty bread to soak up the juice.

Lemon Thyme Sausage Orecchiette
Yields 4 Servings | Prep Time :30 | Total Cook Time :30

INGREDIENTS

1 tbsp. olive oil
4 cloves garlic, minced
½ onion, minced
2 tbsp. lemon zest
juice of ½ lemon
½ oz. orecchiette pasta
salt for pasta water
5-10 sprigs fresh thyme
1 tsp. dried savory
1 sweet (or spicy) sausage, loose
1½ cup chicken broth
5 oz. baby spinach
3 tbsp. shredded parmesan

EQUIPMENT 

sauté pan
stockpot
slotted spoon

DIRECTIONS 

1. In stockpot, fill with water and salt generously for pasta. Bring to boil and cook according to package (about 8-10 minutes).
2. In sauté pan, coat with olive oil. Sauté garlic and onion on low until softened.
3. Add sausage. Cook through, breaking up as it cooks.
4. Add thyme and savory. Blend well.
5. Add chicken stock and bring to boil for a moment just to blend.
6. Zest lemon and set aside. Add lemon juice and blend.
7. Remove sauté pan from heat and add spinach. Stir until reduced.
8. Once pasta is done, drain and add to sauté pan.
9. Plate with slotted spoon to control the amount of liquid.
10. Add lemon zest and dust with parmesan cheese.
11. Enjoy with crusty bread to sop up the juice.

As a note, orecchiette can be hard to find and sometimes more expensive relative to other pastas. Its shape is ideal for holding the sausage bits and thin sauce, but if you can’t find or don’t want to use orecchiette, consider farfalle, rotini, or conchiglie (shells) instead.