Entree: Orchiette with Spinach, Sausage, White Beans, and Tomatoes

http://threemanycooks.com/recipes/meaty-mains/orchiette-with-spinach-sausage-white-beans-and-tomatoes/

Serves 6 to 8
Taking the spinach for a dip in the boiling pasta water helps rid the greens of the tendency to leave your mouth feeling chalky.
Salt
1 pound orchiette
2 packages (9 to 10 ounces each) factory washed fresh spinach
1 pound bulk Italian sausage (or links removed from casing)
Olive oil
4 garlic cloves, minced
2 teaspoons Italian seasonings
1/2 cup dry red wine
1 can (14.5 ounces) petite diced tomatoes
1 can (15 to 16 ounces) white beans (undrained)
1/2 cup coarsely grated Parmesan cheese, plus extra for topping
Bring 2 quarts of water and 1 tablespoon salt to boil in a large soup kettle. Add pasta and cook partially covered, and at first stirring frequently to prevent sticking, until almost tender, about 10 minutes. Add spinach; continue to cook until pasta is tender and spinach is cooked, 2 to 3 minutes longer. Reserving 1/2 cup of pasta water, drain pasta and return it to the pot.
Meanwhile, heat a 12-inch skillet over medium-high heat; add sausage and fry, stirring frequently to break it up, until it loses its raw color, about 5 minutes. Add enough oil to skillet to equal 2 tablespoons. Add garlic and herbs; continue to sauté until fragrant, 1 to 2 minutes longer. Add wine; cook to reduce slightly, 1 to 2 minutes. Add tomatoes and beans; bring to a simmer; reduce heat to low and simmer to blend flavors and reduce liquid to thick sauce, about 10 minutes.
Pour contents of skillet into soup kettle, along with Parmesan cheese and up to all of the cooking liquid; toss to coat. Serve immediately with extra Parmesan passed separately.