One Pot Farro with Italian Sausage and Tomatoes

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.

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.

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.

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