Sweet Italian Sausage with Fregula Sarda, Portobellos and Wilted Spinach

Fregula Sarda is a traditional Sardinian pasta made from coarse semolina flour, with a nutty, rustic character that pairs beautifully with sweet Italian sausage and woodsy thyme. In this dish, the pasta is toasted and simmered with sausage, mushrooms and a touch of veggie stock concentrate, then topped with garlicky wilted spinach and a sprinkle of Parmesan.

It’s the kind of meal that feels both special and comforting-perfect for a busy weeknight when you want something satisfying without a lot of fuss. The combination of textures and flavors, from the tender fregula to the savory sausage and earthy mushrooms, makes this a dish you’ll want to add to your regular rotation.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.75 cup Fregula SardaView ingredient guideLike ingredientDislike ingredient

9 ounce Sweet Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

4 ounce MushroomsView ingredient guideLike ingredientDislike ingredient

1 sprig ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Halve, peel and finely chop the onion. Slice the mushrooms. Thinly slice the garlic. Strip the thyme leaves from the sprig and finely chop. Remove the sausage from its casings.
2. Heat 1 tablespoon olive oil in a large pan over medium heat. Add the sausage and onion, breaking up the sausage with a spoon. Cook for 3-4 minutes until the sausage is browned but not fully cooked through.
3. Add the mushrooms, half the garlic and the chopped thyme to the pan. Cook, tossing occasionally, for 4-5 minutes until the mushrooms are softened. Stir in the fregula sarda and cook for about 1 minute to lightly toast it.
4. Pour in 2 cups water and the veggie stock concentrate. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes, until the fregula sarda is tender but still has a slight bite.
5. Meanwhile, heat the remaining 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, for 2-3 minutes until wilted. Add a splash of water if needed. Season with salt and pepper.
6. Stir the Parmesan into the fregula sarda mixture. Serve in bowls topped with the wilted spinach.

Recipe Tips

FAQ

What is fregula sarda?

Fregula sarda is a traditional Sardinian pasta made from coarse semolina flour, rolled into small balls and toasted. It has a nutty, rustic flavor and a chewy texture similar to couscous but larger.

Can I use a different type of sausage?

Yes, you can substitute with spicy Italian sausage, chicken sausage or even a plant-based sausage for a different flavor profile.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water or broth to refresh the pasta.