Orecchiette with Sausage and Spinach
Ingredients
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 8 ounces bulk sweet Italian sausage
- 1 bunch scallions, chopped (white and green parts separated)
- 1 teaspoon chopped fresh rosemary
- 1 14-ounce can cherry tomatoes
- 12 ounces orecchiette
- 8 cups baby spinach (about 4 ounces), roughly chopped
- 1/2 cup grated parmesan cheese
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