what i'm cooking: easy summer pasta
The summer weeks have been busy, and while it’s tempting to sit on a patio, order some nachos and avoid cooking at home, I’m leaning on easy meals that can come together in under 30 minutes! This easy summer pasta came together so quickly in the kitchen this week, and I can’t wait for you guys to make it.
Ingredients
1 tbsp olive oil
½ red onion thinly sliced
2 cloves garlic, minced
1 tsp fennel seed
1 tsp red chili pepper flakes
500g medium italian sausages (remove from casing)
1 28oz can whole tomatoes, juices drained
4 cups baby spinach
400g medium shell pasta
2 tbsp shredded Parmigiano-Reggiano plus some for serving
Salt and pepper
Method
Bring a large pot of salted water to boil for the pasta.
In a skillet, heat oil over medium heat and add onions and garlic. Cook until fragrant but make sure the garlic doesn’t burn.
Push onions and garlic aside and add in the sausage meat and spices. With a wooden spoon, break it up and cook until no longer pink.
Reincorporate with the onion mixture until you see some brown bits form on the sausage- about 5 minutes.
Make sure at some point you’ve put your pasta to boil.
As that’s cooking down, chop up the canned tomatoes. Once the sausage has browned a bit, add in the tomatoes with whatever juices formed on the cutting board.
Cook for 3-5 minutes until the tomatoes have softened and a slight sauce has formed.
Add in the spinach and cook until it’s wilted down.
Once the pasta is al dente, drain, reserving ¼ cup of the pasta liquid.
Toss the pasta in with the sausage mixture, the pasta water and Parmigiano-Reggiano until the liquid has evaporated.
Season with salt and pepper based on your preference.
Serve with a generous sprinkle of cheese.
Enjoy! Let me know what modifications or additions you make!
