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My review
Orecchiette with Spinach and Turkey Meatballs
8
Stephen Simons
"This orecchiette recipe started as two different recipes, and I combined them to make one amazing dish!"
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Ingredients
1 h servings 543Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Substitute Parmesan cheese for the ricotta salata, if preferred.
Nutrition Facts
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5/29/2019
This was easy and really tasty! I had some cream to use up so I used that instead of pasta water to thicken the sauce. I used a mix of fresh spinach and fresh chard. I definitely want to use ric...