Linguine W/ Turkey Sausage, Pancetta, Spinach, Baby Tomatoes & Pecorino

• 1/2 pound linguine pasta
• 3 thin slices pancetta - about 9" long (rolled and sliced into 1/2 inch lengths)
• 3 large cloves garlic (crushed)
• 1/2 red onion (chopped small)
• 24 cherry tomatoes (cut in 1/4ths)
• 6 ounces fresh baby spinach (organic)
• 1/4 cup fresh basil (about a fistful) - coarsely chopped
• drizzle of your best e.v. olive oil or basil infused oil
• 1 tablespoon olive oil (for pasta water)
• more o.o. for cooking turkey sausage
• 1 tablespoon salt (any kind)
• 1/4 teaspoon sea salt
• fresh ground pepper
• fresh pecorino (for grating over top)

1. Fill deep saute pan with enough olive oil to cover bottom, add sausage, onion and 1/4 tsp. sea salt and saute about 4 minutes until sausage is becoming golden. Add pancetta, saute about 4-6 minutes more until sausage is cooked and onions are translucent.
2. Reduce heat to low, add garlic and saute for 5 more minutes until garlic is softened.
3. Meanwhile, heat pasta water with 1 tbs. salt until boiling, add 1 tbs. olive oil and cook pasta until almost al dente, about 9 minutes.
4. Turn heat on sausage onion mixture up to medium, add pasta, hot, directly from boiling water into saute pan and add spinach and about 3/4 ladle-full of pasta water. Add tomatoes. Toss to coat and slightly wilt spinach. Add a drizzle of good olive oil, taste and test for salt and pepper. Tomatoes should still be bright red and only slight warmed and spinach should be wilted and bright green.
5. Remove to plates. Top with a little fresh ground pepper and freshly grated pecorino. Enjoy!

linguine pasta, thin slices pancetta, garlic, red onion, tomatoes, baby spinach, fresh basil, olive oil, olive oil, turkey sausage, salt, salt, fresh ground pepper, fresh pecorino

Taken from food52.com/recipes/3040-linguine-w-turkey-sausage-pancetta-spinach-baby-tomatoes-pecorino (may not work)