One Pot Farro with Italian Sausage and Tomatoes

Ingredients

• 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)

Steps

1. 1

   Brown the sausage. 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.

2. 2

   Simmer. 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.

3. 3

   Finish. 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.

4. 4

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