Ingredients:
3 Tbsp olive oil
16 oz Italian sausage
1 shallot, peeled and diced (or use onion)
2 lg. cloves garlic, minced
16 oz. orecchiette ("little ears") pasta
4 cups chicken broth
12 oz. spinach, washed & roughly chopped
1 cup heavy cream
8 oz Romano cheese, grated
red pepper flakes to taste (optional)
salt and pepper to taste
Directions:
In a medium skillet, heat olive oil. Add sausage and cook/crumble until lightly browned, 3-5 minutes.
Add the shallots (or onion) and garlic and cook 3-4 minutes, until softened and turning translucent.
Add the uncooked orecchiette pasta and stir it into the sausage until pasta is coated with oil and spread evenly in the pan. Add the chicken broth and bring to a low boil. Reduce heat to keep a low simmer, then cover and cook for 10-12 minutes, until the pasta is nearly done and the liquid is reduced.
Add the spinach, a handful at a time, stirring down; cover and cook about 3 minutes. Add cream, half of the grated cheese, and optional pepper flakes. Taste and add salt and pepper as needed. Remove from heat and stir till well mixed and the cheese is melted into the cream to form a sauce that coats all the pasta. Serve with the remaining grated cheese on top.