Fregola Sarda & Sweet Italian Sausage with Mushrooms, Wilted Spinach, and Parmesan

Fregola Sarda & Sweet Italian Sausage with Mushrooms, Wilted Spinach, and Parmesan

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Fregola Sarda is a Sardinian pasta made from coarse Semolina flour. Its nutty, rustic character pairs perfectly with sweet sausage and woodsy thyme. Tossed with mushrooms and topped with garlicky spinach, the dish has weeknight comfort food written all over it.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

9 ounce

Sweet Italian Pork Sausage

¾ cup

Israeli Couscous


1 unit

Yellow Onion

2 clove


4 ounce

Button Mushrooms

5 ounce


¼ ounce


1 ounce

Parmesan Cheese


1 unit

Chicken Stock Concentrate

Not included in your delivery

2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3292.808 kJ
Calories787 kcal
Fat45 g
Saturated Fat14 g
Carbohydrate59 g
Sugar7 g
Dietary Fiber8 g
Protein39 g
Sodium1093 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Cutting Board
Large Pan
Instructionsarrow up iconarrow up icon
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Prep the ingredients: Halve, peel, and finely chop the onion. Thinly slice the mushrooms. Thinly slice the garlic. Finely chop the oregano leaves


Brown the sausage: Heat a drizzle of olive oil in a medium pot over medium heat. Remove sausage from the casings. Add sausage and onion to the pan and cook, breaking up the sausage into pieces, for 3-4 minutes, until browned.


Cook the mushrooms: Add the mushrooms, oregano, and half the garlic to the pan and cook, tossing, 3-4 minutes, until vegetables soften.


Cook the fregola sarda: Add the fregola sarda to the pot and toss for 1-2 minutes, until toasted. Add and the stock concentrate and 1 ½ cups water to the pot. Bring to a simmer and cook for about 15 minutes, uncovered, until the fregula sarda is al dente.


Cook the spinach: Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add the remaining garlic and cook for 30 seconds, until fragrant. Add the spinach to the pan and cook, tossing, 3-4 minutes, until wilted. Add a splash of water, if necessary. Season with salt and pepper.


Plate: Stir the Parmesan into the fregola sarda and serve in bowls topped with the wilted spinach.