Fregola Sarda & Italian Sausage

Brown the sausage: Heat a drizzle of oil in a large pan over medium heat. Add the sausage meat and onion to the pan and cook, breaking up the pieces, for 3-4 minutes, until browned.

Cook the mushrooms: Add the mushrooms, oregano, and half the garlic to the pan with the sausage and cook, tossing, for 3-4 minutes, until the vegetables soften.

Cook the fregola sarda: Add the fregola sarda to the pan and cook, stirring, for 1-2 minutes, until toasted. Add the broth concentrate and 1 1⁄2 cups water (or 3 cups for 4 people) to the pot. Bring to a simmer and cook for about 15 minutes, uncovered, stirring occasionally, until the fregola sarda is al dente.

Cook the spinach: Meanwhile, heat a drizzle of oil in another large pan over medium heat. Add the remaining garlic and cook for 30 seconds, until fragrant. Add the spinach to the pan and cook, tossing, for 3-4 minutes, until wilted. Add a splash of water to help it wilt, if necessary. Season with salt and pepper.