Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the orecchiette pasta and cook according to package instructions, usually about 10–12 minutes, until it reaches an al dente texture.

While the pasta cooks, heat a large skillet over medium-high heat. Add the Italian sausage and chopped onion to the pan, cooking for 8–10 minutes, stirring frequently until the sausage is browned and the onions are translucent.

Reduce the heat to medium and add the minced garlic and Dijon mustard to the skillet. Cook for about 30 seconds, until the garlic is fragrant.

Pour in the dry white wine, allowing it to deglaze the pan. Let it simmer for 1–2 minutes, stirring occasionally, until the wine has reduced by half.

Incorporate the fresh spinach and basil into the skillet. Toss gently for about 2–3 minutes until the spinach wilts.

Once the pasta is ready, drain it and add it to the skillet. Toss thoroughly to coat the pasta in the sauce. Season with salt and pepper.

Plate the Orecchiette with Sausage and Spinach while it's hot. Optionally, sprinkle freshly grated Parmesan cheese on top and serve immediately.