In a large pot, bring salted water to a rolling boil. Add the orecchiette pasta and cook until al dente, about 9-11 minutes, stirring occasionally.

In a skillet over medium-high heat, sauté crumbled Italian sausage and chopped onion for 8-10 minutes until browned and translucent.

Reduce heat to medium-low, stir in minced garlic and Dijon mustard, cooking for 30 seconds until fragrant.

Pour in the dry white wine and scrap any bits from the pan, letting it simmer for 1-2 minutes until reduced by half.

Add the fresh baby spinach and optional basil, tossing until the spinach wilts, about 2-3 minutes.

Drain the cooked orecchiette, reserving a cup of pasta water. Add the pasta to the skillet with the sauce, tossing to combine.

Season with salt and pepper to taste, then serve immediately topped with freshly grated Parmesan cheese.