Fregula Sarda is a Sardinian pasta made from coarse Semolina flour. Its nutty, rustic character pairs perfectly with sweet sausage and woodsy thyme. Tossed with portobellos and topped with garlicky spinach, the dish has weeknight comfort food written all over it.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Sweet Italian Pork Sausage
Veggie Stock Concentrate
Halve, peel, and finely chop the onion. Slice the mushrooms. Thinly slice the garlic. Strip the thyme leaves off the sprig, then finely chop. Remove the sausage from the casings.
Heat 1 tablespoon olive oil in a large pan over medium heat. Add the sausage and onion to the pan and cook, breaking up the pieces, for about 3-4 minutes, until sausage is browned but not yet cooked through.
Add the mushrooms, half the garlic, and thyme to the pan with the sausage and cook, tossing, 4-5 minutes, until softened. Add the fregula sarda and stir for about 1 minute to lightly toast. Add 2 cups water and the stock concentrate and bring to a boil. Reduce to a simmer, and cook for abour 15 minutes, until fregula sarda is tender with a bit of bite to it.
Meanwhile, heat 1 tablespoon olive oil in a medium pan over medium heat. Add the remaining garlic and cook for 30 seconds, until fragrant, Add the spinach and cook, tossing, about 2-3 minutes, until wilted. Add a splash of water, if necessary. Season with salt and pepper.
Stir the Parmesan into the fregula sarda mixture and serve in bowls topped with the wilted spinach.