Rating: 5 stars
1 Ratings
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This orecchiette recipe started as two different recipes, and I combined them to make one amazing dish!


Recipe Summary

30 mins
1 hr
30 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in orecchiette and return to a boil. Cook uncovered, stirring occasionally, until tender still firm to the bite, about 12 minutes.

  • Place spinach in a large colander. Scoop out 1 cup pasta cooking water and reserve. Drain pasta in the colander, wilting the spinach.

  • Roll turkey sausage meat into 20 to 30 balls.

  • Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and no longer pink in the center, 5 to 6 minutes. Drain on paper towels.

  • Pour off any drippings left in the skillet. Heat 3 tablespoons olive oil over medium heat. Stir in garlic, salt, and red pepper flakes until fragrant, about 1 minute. Add cooked pasta, spinach, and meatballs to the skillet.

  • Whisk reserved pasta water and egg together in a small bowl. Stir into the skillet until sauce thickens slightly, 3 to 4 minutes. Season with salt and pepper.

  • Divide pasta among bowls. Sprinkle with ricotta salata cheese and drizzle with remaining 1 tablespoon olive oil.

Cook's Note:

Substitute Parmesan cheese for the ricotta salata, if preferred.

Nutrition Facts

543 calories; protein 25.4g; carbohydrates 58.2g; fat 23.8g; cholesterol 92.5mg; sodium 947.6mg. Full Nutrition