Orecchiette with Fresh Tomatoes and Sausage Recipe

Heat butter and oil in a large skillet over medium heat. Add onion and garlic; cook and stir until the onion starts to soften about 2 minutes.

Increase heat to high and add pancetta to the skillet. Cook and stir until crispy 3 to 5 minutes. Remove casings from the sausages; add sausage meat to skillet. Cook and stir until browned 3 to 5 minutes. Pour in wine and scrape the bottom of the skillet.

Toss mushrooms into the skillet. Cook stirring occasionally until slightly softened 5 to 10 minutes. Add tomatoes basil oregano and salt. Stir to combine. Reduce heat to low; cover and simmer stirring occasionally until the sauce is thick 1 to 2 hours.

Fill a large pot with salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered stirring occasionally until tender yet firm to the bite about 7 minutes. Reserve 1/2 cup of cooking water and drain without rinsing the pasta.

Stir spinach into the sauce in the skillet. Cook until wilted about 1 minute. Toss pasta into the skillet and stir to combine everything. Stir until heated through adding some reserved pasta water if the sauce seems too thick.