Rotini with Andouille, Pine Nuts, Raisins and Spinach

By • May 30, 2017 0 Comments

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Serves 4

  • 1/4 cup Italian pine nuts
  • kosher salt
  • 3/4 pound rotini
  • 2 tablespoons olive oil
  • 1 rope (13 1/2 ounces) Andouille sausage, cut into 1/2-inch slices
  • 10 ounces baby spinach
  • 1/3 cup raisins (golden and/or regular), soaked in warm water for 10 minutes, then drained
  • 1/4 cup grated Pecorino cheese, plus more for serving
  1. Toast the pine nuts in a 12-inch skillet over medium, stirring frequently to make sure they don’t burn, about 3 minutes. Remove and set aside.
  2. Bring a large pot of water to a boil. Add 2 tablespoons of salt and bring back to a boil. Add pasta and cook until al dente according to package directions.
  3. While the pasta cooks, prepare your sauce. Wipe the skillet clean. Heat 2 tablespoons of olive oil over medium. Add the sausage and cook until it begins to brown, about 7 minutes.
  4. Add the spinach to the skillet and toss together with the sausage until it begins to wilt, adding in small amount of pasta water to help it along if needed.
  5. Add the pasta directly to the skillet along with the raisins and pine nuts, tossing to coat, adding in adding in ¼ cup of pasta water or more (up to 1 cup) as needed to loosen up the sauce. Add in the Pecorino cheese and toss again. Season with salt and pepper.
  6. Plate in bowls. Pass Pecorino at the table, if desired.

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Topics: Pasta, Dinner, Faster