Orecchiette with Chicken Sausage and Spinach

This dish was inspired by Martha- she uses broccili rabe on her dish and since I'm not a big fan of that, I substituted spinach. It was delicious.

Ingredients
Coarse salt and ground pepper
1 package of frozen chopped spinach, thawed
1 lb ounces orecchiette 
1 package of precooked chicken sausages (5 sausages), cut into 1/4-inch slices
2 tablespoons white-wine 
2 garlic cloves, minced
1 small yellow onion, chopped
3 tablespoons extra-virgin olive oil
1/4 cup of chicken stock
1/2 tsp of red pepper flakes
Freshly shaved Parmesan cheese

Directions
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain and return to pot.
Heat a large skillet over medium-high. Add  olive oil, onion, garlic, red pepper flakes and saute. Add sausage; cook, without turning, until browned, about 4 minutes and repeat to get a nice golden crisp on the sausage. Add spinach, white wine, and chicken stock. Cook until liquid is reduced- about 3 minutes.

Add pasta and oil to spinach mixture. Season with salt and pepper; toss to combine. Top with fresh Parmesan and serve.

Serves 4