Fregola Sarda & Italian Sausage
with Mushrooms, Wilted Spinach, and Parmesan
Fregola sarda is a Sardinian pasta made from coarse semolina flour. Its nutty, rustic character pairs perfectly with mild sausage and woodsy thyme. Tossed with mushrooms and topped with garlicky spinach, the dish has weeknight comfort food written all over it!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Saucisse italienne douce, sans boyau
¾ tasse(s)
Fregola sarda
(Contient: Gluten)
1 pièce(s)
Oignon, haché
2 gousse(s)
Ail
113 g
Champignons blancs
140 g
Bébés épinards
7 g
Origan
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
1 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
pièce(s)
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Instructions
Prep: Wash and dry all produce. Mince the garlic. Finely chop 1 tsp oregano leaves (or 2 tsp for 4 people). Remove the sausage meat from the casings.
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.
Plate: Stir the Parmesan into the fregola sarda and serve in bowls topped with the wilted spinach. Enjoy!
