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From the farm haul · glossy stovetop supper

Orecchiette with Chicken Sausage, Maitake + Yellow Squash

Spinach, lemon + Parmesan

Little pasta cups catch lemony Parmesan gloss while browned chicken sausage, maitake, yellow squash, and spinach make every bowl feel generous. Give the mushrooms room, save that pasta water, and toss like you mean it.

Yield
Serves 4
Total time
About 35 minutes
Method
Stovetop
Veg stars
Maitake + squash + spinach

Gather from the farm bag

Ingredients

Plenty of vegetables, just enough pasta

Brown first, then toss it glossy

Cook the pasta

Reserve the pasta water before you drain
  1. 1

    Boil the orecchiette

    Bring a large pot of well-salted water to a boil. Cook the orecchiette until just shy of al dente. Reserve at least 1 cup pasta water before draining.

  2. 2

    Brown the sausage

    Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Brown the chicken sausage for 3 to 4 minutes, then transfer it to a plate.

  3. 3

    Give the maitake some room

    Add 2 teaspoons olive oil. Spread the maitake in the skillet and let it brown before stirring. Add the squash and bell pepper and cook for 4 to 5 minutes, until browned at the edges but not mushy.

  4. 4

    Wake up the aromatics

    Lower the heat to medium. Add the garlic, red pepper flakes, and mild red chile, then cook for about 30 seconds.

  5. 5

    Bring the pan together

    Add the pasta and sausage with ½ cup pasta water. Toss for 1 to 2 minutes, then add the spinach by handfuls until wilted.

  6. 6

    Make it glossy

    Turn off the heat. Add the lemon zest, lemon juice, Parmesan, and remaining olive oil. Toss vigorously, adding splashes of pasta water until the pasta is glossy and lightly sauced.

  7. 7

    Taste and serve

    Taste for salt, add black pepper if you want it, divide among four bowls, and finish with a modest sprinkle of Parmesan.