Can you say ooooompah! Hot damn this is good. Took one of my favorite Italian Arrabiata pasta recipes and turned it into a greek God. This is a spicy dish but if you don’t want it as spicy don’t use “hot” Italian sausage.
1/4 cup olive oil
1 cup yellow onion, minced
4 cloves garlic, minced
Pinch of red chili flakes
1 28-oz can of San Marzano chopped tomatoes with their juice, (swirl ½ cup water around and add to sauce) Don’t use pureed or crushed tomatoes
1 teaspoon salt free Greek seasoning (Spice Hunter brand)
4 ounces Feta cheese, crumbled
½ cup Kalamata olives, sliced
4 links hot Italian sausage, casings removed, about 12 ounces
3 cups packed fresh baby spinach, coarsely chopped
1 lb bow tie pasta
Kosher salt and pepper
Heat a large pot of salted water to boil. When the water starts to boil, add the bow tie pasta and cook until al dente. Remove from the heat and drain (reserving a cup of the pasta water). Set aside.
Meanwhile, Heat a large Dutch oven to medium heat. Add the olive oil, Italian sausage and onions and cook for 10minutes or until the sausage is nicely browned, stirring occasionally to break the sausage into small pieces. Add the garlic, chili pepper flakes and Greek Seasoning. Cook for 1 minute. Add the tomatoes and swirled tomato sauce from the can and simmer for about 20 minutes with the lid partially on. Season lightly with kosher salt and pepper if needed, as adding the Kalamata olives adds a some salty flavor. Add the bow tie pasta, feta cheese, and kalamata olives and spinach and mix well.
Skinnytip! Use low-fat turkey sausage instead of Italian sausage and use only half the olive oil.