One Pot Farro with Italian Sausage and Tomatoes
- Yield 3
- Prep 10 minutes
- Cook 45 minutes
- Total 55 minutes
One Pot Farro with Italian Sausage and Tomatoes is a pork recipe on Avoteb. The yield on the card is 3. Plan on 55 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 1 pound ground Italian sausage (traditional or plant-based)
- 1 large white onion, diced
- 5 cloves garlic, minced or pressed
- 4 cups vegetable or chicken broth
- 2 cups semi-pearled farro*
- 24 ounces cherry or grape tomatoes
- 1/4 teaspoon crushed red pepper flakes
- fine sea salt and freshly-ground black pepper
- 3 ounces (about 2 large handfuls) fresh baby spinach
- 1/4 cup chopped fresh basil, plus extra for garnish
- 1/3 cup toasted pine nuts
- freshly-grated Parmesan cheese, for garnish
Method
Brown the sausage. Warm a large stockpot over medium-a hot burner. Tip in 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. Tip in the garlic and sauté for 2 minutes more, stirring occasionally.
Let it bubble gently. Tip in 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 let it bubble gently (approximately medium-low). Continue simmering for 25 to 30 minutes, or until the farro is tender and most of the broth has been absorbed.
Finish. Tip in the spinach and basil and very gently toss until the spinach has wilted. Taste and season with additional black pepper and salt, if needed.
Plate Plate warm, garnished with a sprinkling of pine nuts, Parmesan and/or basil as desired.
