Sausage and Pasta with Caramelized Onions
Savory sausage and tender pasta, tossed with caramelized onions, aromatic herbs, sweet wine, fresh spinach, and parmesan cheese. This incredible dish wakes up your palette in the most amazing way!
This dish is crammed with flavor! Where does all the flavor come from? Juicy sausage, aromatic vegetables (onion and garlic), sweet caramelized onions, Italian herbs, wine, and cheese. Plus all the tasty caramelized bits of sausage from the bottom of the pan – they catapult the sauce to incredible heights.
What type of sausage should you use? I used Jimmy Dean ground sausage, and added all the seasonings myself. I like having that control over the nuances of the dish. That said, you can use hot sausage, sweet or hot Italian sausage, turkey or chicken sausage, or plant-based sausage.
Do you need to add the wine? The wine in this dish is optional, but note that the sweetness partners perfectly with the savory sausage and herbs! If you’re skipping the wine, use more chicken broth instead.
What should you serve with your sausage and pasta? This dish is pretty much a balanced meal – protein, carbs, vegetables – so you need little else. If desired serve with fresh bread and/or a mixed green salad.
Sausage and Pasta with Caramelized Onions
Ingredients
- 1 pound pasta of choice, I used orechiette
- 1 pound ground pork sausage
- 2 tablespoons butter
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper
- 1/2 cup white wine, or more chicken broth
- 1/2 cup chicken broth
- 5 ounces baby spinach leaves
- 1/3 cup grated parmesan cheese, plus more for serving
- Crushed red pepper flakes for serving, optional
Instructions
- Cook the pasta according to the package directions, reserving 1/2 cup of the pasta cooking water (put a ladle in your colander so you don’t forget the pasta water).
- Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking up the meat as it cooks. Transfer the sausage to a plate.
- Melt the butter in the same pan over medium heat. Add the onion and cook for 10 minutes, until soft and golden brown. Return the pork to the pan.
- Add the garlic, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant. Add the wine and bring to a simmer. Simmer for 1 minute, until the liquid is almost completely evaporated, scraping up any browned bits from the bottom of the pan. Add the chicken broth and bring to a simmer.
- Fold in the spinach. Add the pasta and reserved pasta water and cook for 2 to 3 minutes, until the spinach wilts and the sauce thickens. Fold in the parmesan cheese and season to taste with salt and black pepper.
- Top with crushed red pepper flakes (if using) and serve with extra parmesan cheese on the side.