Linguine W/ Turkey Sausage, Pancetta, Spinach, Baby Tomatoes & Pecorino

1. 1

   Fill deep saute pan with enough olive oil to cover bottom, add sausage, onion and 1/4 tsp. sea salt and saute about 4 minutes until sausage is becoming golden. Add pancetta, saute about 4-6 minutes more until sausage is cooked and onions are translucent.

2. 2

   Reduce heat to low, add garlic and saute for 5 more minutes until garlic is softened.

3. 3

   Meanwhile, heat pasta water with 1 tbs. salt until boiling, add 1 tbs. olive oil and cook pasta until almost al dente, about 9 minutes.

4. 4

   Turn heat on sausage onion mixture up to medium, add pasta, hot, directly from boiling water into saute pan and add spinach and about 3/4 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.

5. 5

   Remove to plates. Top with a little fresh ground pepper and freshly grated pecorino. Enjoy!

No additional tips available.