by coffeefoodwritergirl
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coffeefoodwritergirl's Notes:
Expand1/2 pound linguine pasta Ask a question about this ingredient
3 thin slices pancetta – about 9” long (rolled and sliced into ½ inch lengths) Ask a question about this ingredient
3 large cloves garlic (crushed) Ask a question about this ingredient
1/2 red onion (chopped small) Ask a question about this ingredient
24 cherry tomatoes (cut in 1/4ths) Ask a question about this ingredient
6 ounces fresh baby spinach (organic) Ask a question about this ingredient
1/4 cup fresh basil (about a fistful) – coarsely chopped Ask a question about this ingredient
drizzle of your best e.v. olive oil or basil infused oil Ask a question about this ingredient
1 tablespoon olive oil (for pasta water) Ask a question about this ingredient
more o.o. for cooking turkey sausage Ask a question about this ingredient
1 tablespoon salt (any kind) Ask a question about this ingredient
1/4 teaspoon sea salt Ask a question about this ingredient
fresh ground pepper Ask a question about this ingredient
fresh pecorino (for grating over top) Ask a question about this ingredient
Fill deep sauté pan with enough olive oil to cover bottom, add sausage, onion and ¼ tsp. sea salt and sauté about 4 minutes until sausage is becoming golden. Add pancetta, sauté about 4-6 minutes more until sausage is cooked and onions are translucent.
Ask a question about this stepReduce heat to low, add garlic and sauté for 5 more minutes until garlic is softened.
Ask a question about this stepMeanwhile, heat pasta water with 1 tbs. salt until boiling, add 1 tbs. olive oil and cook pasta until almost al dente, about 9 minutes.
Ask a question about this stepTurn heat on sausage onion mixture up to medium, add pasta, hot, directly from boiling water into sauté pan and add spinach and about ¾ ladle-full of pasta water. Add tomatoes. Toss to coat and slightly wilt spinach. Add a drizzle of good olive oil, taste and test for salt and pepper. Tomatoes should still be bright red and only slight warmed and spinach should be wilted and bright green.
Ask a question about this stepRemove to plates. Top with a little fresh ground pepper and freshly grated pecorino. Enjoy!
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Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
So glad you liked it!