Step 1

Bring a large pot of water to a boil over high heat. Meanwhile, remove the casings from 12 ounces Italian sausage. Drain 1 (12-ounce) jar sliced roasted red peppers. Finely grate until you have 1/2 cup Parmesan cheese, plus more for serving.

Step 2

Salt the water generously and stir in 12 ounces orecchiette pasta. Reduce the heat to medium and cook until the pasta is al dente, about 10 minutes. Remove about 1 cup of the pasta water and set aside. Drain and set aside in the colander.

Step 3

Place the pot back over medium-high heat, and add 1 tablespoon olive oil to the pot. When the oil is shimmering, add the sausage and begin gently breaking up the links with a wooden spoon, but allow the sausage to begin to brown before aggressively stirring. Cook until golden brown and cooked through, about 5 minutes.

Step 4

Add 1/3 cup dry white wine and simmer for 2 minutes, scraping up any browned bits off the bottom of the pot. Stir in the red pepper strips. Add 5 ounces baby spinach or other tender greens and sprinkle lightly with salt and several grinds of pepper. Stir until the spinach is about halfway wilted.

Step 5

Add the pasta to the pot, along with 1 tablespoon unsalted butter and the Parmesan. Toss until well-combined and both the butter and cheese have melted into the barest slick of sauce, adding a splash of the reserved pasta water as needed to help it along. Serve straight from the pot with more grated Parmesan, if desired.