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- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Plate in bowls. Pass Pecorino at the table, if desired.
- This recipe is a Community Pick!