Orecchiette with garlic butter is a light, yet hearty pasta recipe that’s oh so full of flavor! Ground sausage, spinach, and orecchiette are covered in a mouthwatering garlic butter and parmesan sauce that is sure to make your mouth water.
Salt and boil a large pot of water then add the pasta and cook until al dente, about 8 minutes.
Once cooked, reserve 1 cup of the pasta water and drain the rest then set the pasta aside for later.
While the pasta boils, crumble and cook the sausage in a large skillet over medium heat for 6-8 minutes or until brown.
Drain the grease and set the sausage aside for later.
Wipe out any excess grease from the skillet then place it back on the heat and melt the butter.
Cook the garlic until fragrant, about 30 seconds, and follow it with the spinach, lemon juice, salt, and pepper until the spinach is dark green and soft, about 3 minutes.
Stir 1 tablespoon of pasta water into the parmesan until it is a drizzly consistency, I used about ¼ cup.
Toss the pasta in the pan with the remaining pasta water for 3-4 minutes or until the sauce starts to emulsify and stick to the pasta.
Move the pan off the burner and let it sit for 2 minutes then stir and toss in the parmesan sauce until fully combined.
Add the sausage and place the skillet back on the burner for 2 minutes until everything is well incorporated and heated through.
Serve with grated parmesan cheese and fresh oregano leaves for garnish if desired.