We are both safe! Till now…..
If you are foraging for wild spinach, make sure you know what you are picking. Better to go with a local expert if you still need to get a hang on what is what. If you want to use regular spinach i guess it is as good but, not as wild! In Sicily, this wild plant is called Aghiti.
The sundried tomatoes need to be properly rinsed. They are too salty if the salt is not washed off properly. Sicilian sausage is made with minced pork, red wine, fennel seeds and pepper. If you cannot get hold of any from your butcher, just flavour some mince with the mentioned ingredients and covered, let it all rest overnight in the fridge. Short pasta goes best with this sauce. In this recipe we have made our own pasta with Sicilian finely ground semolina flour, salt, olive oil and water. If you want to buy the pasta, Ditali or Cavatelli are very good match.
This is such a simple yet tasty recipe.
Bring a large pot of salted water to the boil. Add the washed spinach and cook just until wilted, but stalks still crunchy. Remove, keeping the water, to then cook the pasta in it.
Drain the spinach properly, and finely shop.
Crumble some Sicilian sausage and cook. It will cook in it's own fat, so do not add any oil in the pan. Add the chopped spinach and some of the cooking water (spinach), cook for a few minutes and set aside.
In olive oil, cook 2 tbsp of finely chopped onion and another 2 tbsp of finely chopped garlic.Using kitchen scissors, chop about 4/6 halves of Sundried tomato and add to the sauce. Then, add it to the cooked sausage mix, stir well and mix with the cooked pasta (cavatelli). Sprinkle with toasted bread crumbs (with a little olive oil) and serve immediately.