- 8 ounces Sfoglini Beet Fusilli pasta
- 2 links Seemore La Dolce Beet-a Sausage, casings removed
- 1 tablespoon olive oil
- 1/4 cup chopped celery
- 1 clove garlic, minced
- 1/4 teaspoon chili flakes
- 1/2 cup white wine
- 1/2 cup chopped raw spinach
- 1/4 teaspoon oregano
- Salt and pepper to taste
- 1/4 cup ricotta salata or feta cheese, crumbled
Cook the Sfoglini Beet Fusilli according to package directions, draining when finished.
Meanwhile, in a large skillet, add the olive oil, garlic and celery over medium-high heat. Once the oil has warmed, add the chili flakes and gently mix until the garlic starts to brown. Add the La Dolce Beet-a sausage to the skillet and use the back of a fork to crumble the sausage and mix with the other ingredients. When the skillet starts to caramelize, add the white wine and cook for another 2 minutes before adding the oregano. Reduce to a medium-low heat and allow the wine to cook out (evaporate the alcohol). Continue to simmer while you prepare the pasta.
Strain the Beet Fusilli and add the pasta to your simmering ragu with the spinach. Allow the spinach to wilt slightly, then toss gently. Season to taste with salt and pepper, top with the ricotta salata, and serve.