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dinner · italian

Sausage & Cherry Tomato Campanelle with Spinach & Parmesan

Prep: 20 min
Cook: 5 min
Total: 25 min
Yield: 2 servings
Sausage & Cherry Tomato Campanelle with Spinach & Parmesan

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Instructions

1
Bring a large covered pot of water to a boil over high heat with most of the salt.
2
While the water heats, tear the basil leaves onto a small plate and set them aside for serving.
3
Halve the cherry tomatoes, then thinly slice the shallot and the garlic.
4
Heat the oil in a 12-inch skillet over medium-high for 2 minutes, then squeeze the sausage from its casings straight into the pan in small pieces.
5
Cook 6 to 7 minutes, breaking it up with a wooden spoon, until deeply browned with no pink left inside (160 F / 71 C).
6
Drop the campanelle into the boiling water and cook until al dente, about 11 minutes.
7
Push the sausage to the edges, add the shallot and garlic to the center, and cook 1 to 2 minutes until soft and fragrant.
8
Add the tomatoes with the remaining salt and the pepper and cook 5 minutes, pressing a few with the spoon, until they blister and burst into a juicy sauce.
9
Scoop out a cup of pasta water, then drain the campanelle.
10
Tip the pasta into the skillet with the spinach and half the pasta water and toss 1 to 2 minutes until the spinach just wilts.
11
Take the pan off the heat, finely grate most of the Parmesan over, and toss until glossy, loosening with more pasta water if it tightens.
12
Serve in shallow bowls with the rest of the Parmesan grated over the top and the torn basil scattered on.
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