2 tablespoons extra virgin olive oil, plus more for drizzling
8 oz. (2 links) spicy soy Italian sausage, sliced thinly
1/3 cup chopped dry or oil-packed sun-dried tomatoes
1/3 cup chopped marinated artichoke hearts
1/3 cup pesto
1/2 cup chopped pitted and drained Kalamata olives
5-6 large cloves of garlic, finely chopped
1 large bunch spinach
1 lb. orecchiette pasta
1/4 teaspoon dried red pepper flakes
grated parmigiano-reggiano cheese
Bring a large pot of salted water to a boil.
Meanwhile, heat a large skillet with oil over medium-high heat. Add the garlic and red pepper flakes and saute for one minute. Add sausage, artichoke hearts, olives and pesto and cook for 5-6 minutes. Adjust salt and pepper. Add spinach, cover, and keep warm.
In the meantime, cook the pasta until al dente, reserving some of the pasta cooking water.
Drain the pasta and add directly to the skillet (if large enough to accommodate) to finish cooking – or drain the pasta in a colander, place back into the pot, drizzle and toss with olive oil, and scrape the contents of the skillet into the pot. Serve immediately and top with freshly grated parmigiano-reggiano cheese.
Recipe adapted from abeautifulplate.com