Fregola Sarda & Sweet Italian Sausage with Mushrooms, Wilted Spinach, and Parmesan
Fregola Sarda is a Sardinian pasta made from coarse Semolina flour. Its nutty, rustic character pairs perfectly with sweet sausage and woodsy thyme. Tossed with mushrooms and topped with garlicky spinach, the dish has weeknight comfort food written all over it.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Sweet Italian Pork Sausage
¾ cup
Israeli Couscous
(Contains Wheat)
1 unit
Yellow Onion
2 clove
Garlic
4 ounce
Button Mushrooms
5 ounce
Spinach
¼ ounce
Oregano
1 ounce
Parmesan Cheese
(Contains Milk)
1 unit
Chicken Stock Concentrate
Not included in your delivery
2 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Prep the ingredients: Halve, peel, and finely chop the onion. Thinly slice the mushrooms. Thinly slice the garlic. Finely chop the oregano leaves
Brown the sausage: Heat a drizzle of olive oil in a medium pot over medium heat. Remove sausage from the casings. Add sausage and onion to the pan and cook, breaking up the sausage into pieces, for 3-4 minutes, until browned.
Cook the mushrooms: Add the mushrooms, oregano, and half the garlic to the pan and cook, tossing, 3-4 minutes, until vegetables soften.
Cook the fregola sarda: Add the fregola sarda to the pot and toss for 1-2 minutes, until toasted. Add and the stock concentrate and 1 ½ cups water to the pot. Bring to a simmer and cook for about 15 minutes, uncovered, until the fregula sarda is al dente.
Cook the spinach: Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add the remaining garlic and cook for 30 seconds, until fragrant. Add the spinach to the pan and cook, tossing, 3-4 minutes, until wilted. Add a splash of water, if necessary. Season with salt and pepper.
Plate: Stir the Parmesan into the fregola sarda and serve in bowls topped with the wilted spinach.
