Ingredients:

  • 1 lb (450g) Bucatini pasta
  • 1 tbsp (15ml) Olive oil
  • 1 tbsp (15g) Sea salt
  • 8 oz (225g) Chinese chicken sausage, thinly sliced into rounds
  • 3 cloves (15g) Garlic, minced
  • 1 tsp (5g) Fresh ginger, grated
  • 2 cups (60g) Fresh baby spinach
  • 2 tbsp (30ml) Low-sodium soy sauce
  • 1 tsp (5ml) Honey
  • 1 tsp (5ml) Toasted sesame oil
  • 1/2 cup (120ml) Reserved pasta water

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the bucatini and cook until just al dente, usually 1-2 minutes less than package directions. Reserve 1/2 cup of pasta water before draining.
  2. Heat a wide skillet over medium heat with olive oil. Add sliced Chinese chicken sausage and sauté until the edges are mahogany-colored and fats have rendered.
  3. Reduce heat to medium-low. Stir in minced garlic and grated ginger, sautéing for 60 seconds. Stir in low-sodium soy sauce and honey, allowing it to bubble into a glossy glaze.
  4. Pour in the reserved pasta water and toasted sesame oil. Bring to a simmer for 2 minutes to create a silky emulsion.
  5. Add drained bucatini and baby spinach to the skillet. Toss vigorously over medium heat for 2 minutes until spinach is wilted and pasta is coated.