Pasta cremosa con salchicha

Ingredientes

• 1 lb orecchiette (or other short pasta)
• 1 tablespoon olive oil
• 1 lb mild Italian sausage (casing removed)
• 6 garlic cloves (thinly sliced)
• 1 cup heavy cream
• 1 cup chicken stock
• 1 cup freshly grated Parmesan cheese (plus more for serving)
• Salt and pepper (to taste)
• 8 oz fresh baby spinach
• 2 tablespoons fresh lemon juice (about 1 lemon — add at the end)
• Red pepper flakes (for serving (optional))

Preparación

1. 1

   In a large Dutch oven or deep skillet, heat the olive oil over medium heat. Add the sausage and break it apart as it cooks. Sauté until browned and fully cooked, about 6–8 minutes.

2. 2

   Stir in the sliced garlic and cook for 1–2 minutes, until fragrant and just starting to soften.

3. 3

   Add the chicken stock and heavy cream. Stir to combine, scraping up any browned bits from the bottom of the pot.

4. 4

   Stir in the dry orecchiette. Bring everything to a boil, then reduce the heat to a gentle simmer. Cook uncovered or partially covered, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed—about 12–15 minutes. Add a splash of hot water or extra stock if needed.

5. 5

   Stir in the Parmesan cheese until melted and smooth. Season with salt and plenty of black pepper.

6. 6

   Toss in the spinach and stir until wilted, about 1–2 minutes.

7. 7

   Just before serving, stir in the fresh lemon juice to finish the dish with a light, zippy pop.

8. 8

   Dish it up and top with extra Parmesan, black pepper, and red pepper flakes if you like a little heat.