Cut to Trader Joe's carrying the orecchiette, or me suddenly noticing it sitting on the shelf. I googled a recipe in the store and and found this magical gastronomical delight! It became John's favorite and I make it once a week.
Sausage and Spinach Orecchiette
(adapted from Sunset Magazine)
I pkg. orecchiette pasta*
1 onion, chopped
2 garlic cloves, chopped
1 lb. chicken sausage removed from casings
1 lb. cherry tomatoes, halved (we used an heirloom cherry tomato!)
1 bag (8oz) spinach leaves
Put the orecchiette on to boil, then: saute the onion in the butter, delicious! Add the garlic and sausage, yum! When the sausage is cooked through, add the tomatoes and spinach. Stir until the spinach is wilted. Add the cooked pasta.
Use the feta as a garnish on your plate.
*the orecchiette tends to stick to themselves in the form of a stack of bowls. Stir as soon as you add to the boiling water and keep stirring occasionally. Or just use farfalle.
It's so simple and delicious, especially when made with our free compost tomatoes that just showed up in the artichokes.