1-Browning the Sausage: Start by heating a large stockpot over medium-high heat. There’s no need to add oil at this stage, as the Italian sausage will release its own fat as it cooks. Add the 1 pound of ground Italian sausage and the diced large white onion to the pot. Break up the sausage with a wooden spoon and sauté everything together until the sausage is nicely browned, which should take about 8-10 minutes. This step is crucial because browning the meat develops complex flavors that will infuse the entire dish.

2-Browning the Sausage: Once the sausage is browned and the onions have softened and become translucent, add the 5 cloves of minced garlic. Sauté for an additional 2 minutes, stirring constantly to prevent the garlic from burning, which would make it bitter. The garlic should become fragrant and lightly golden.

3-Simmering the Farro: Now it’s time to bring in the remaining main ingredients. Pour in 4 cups of vegetable or chicken broth, followed by 2 cups of semi-pearled farro. Add the 24 ounces of cherry or grape tomatoes, 1/4 teaspoon of crushed red pepper flakes, and a generous grinding of black pepper.

4-Simmering the Farro: Stir everything together briefly to combine, then bring the mixture to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes. During this time, the farro will absorb the flavorful liquid and become tender, while the tomatoes will soften and release their juices, creating a natural sauce.

5-Simmering the Farro: Resist the urge to stir too frequently once or twice during the simmering process is sufficient. Too much stirring can break down the farro and make the dish mushy. You’ll know the farro is done when it’s tender but still chewy, and most of the liquid has been absorbed.

6-Finishing and Serving: When the farro is cooked to your liking, it’s time to add the final ingredients. Add 3 ounces of fresh baby spinach and 1/4 cup of chopped fresh basil to the pot. Toss everything gently until the spinach wilts, which should only take a minute or two. Taste the dish and adjust the seasoning if needed, adding more salt and pepper as desired.

7-Finishing and Serving: To serve, spoon the farro into bowls and garnish with toasted pine nuts, freshly-grated Parmesan cheese, and extra fresh basil if you like. The pine nuts should be toasted in a dry skillet over medium heat for a few minutes until golden and fragrant this step really brings out their nutty flavor and adds a delightful crunch to the dish.