Step 1

Heat a large stockpot over medium-high heat. Add the sausage and onion and sauté – using a wooden spoon to crumble the sausage as it cooks and stirring the whole mixture occasionally – until the sausage is cooked and browned, about 8-10 minutes. Add the garlic and sauté for 2 minutes more, stirring occasionally.

Step 2

Add the stock, farro, tomatoes, crushed red pepper flakes, a few twists of black pepper, and stir briefly to combine. Continue cooking until the mixture comes to a boil, then reduce heat to maintain a low simmer (approximately medium-low). Continue simmering for 25 to 30 minutes, or until the farro is tender and most of the broth has been absorbed.

Step 3

Add the spinach and basil and very gently toss until the spinach has wilted. Taste and season with additional black pepper and salt, if needed.

Step 4

Serve. Serve warm, garnished with a sprinkling of pine nuts, Parmesan and/or basil as desired.