Prep the ingredients: Halve, peel, and finely chop the onion. Thinly slice the mushrooms. Thinly slice the garlic. Finely chop the oregano leaves

Brown the sausage: Heat a drizzle of olive oil in a medium pot over medium heat. Remove sausage from the casings. Add sausage and onion to the pan and cook, breaking up the sausage into pieces, for 3-4 minutes, until browned.

Cook the mushrooms: Add the mushrooms, oregano, and half the garlic to the pan and cook, tossing, 3-4 minutes, until vegetables soften.

Cook the fregola sarda: Add the fregola sarda to the pot and toss for 1-2 minutes, until toasted. Add and the stock concentrate and 1 1/2 cups water to the pot. Bring to a simmer and cook for about 15 minutes, uncovered, until the fregula sarda is al dente.

Cook the spinach: Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add the remaining garlic and cook for 30 seconds, until fragrant. Add the spinach to the pan and cook, tossing, 3-4 minutes, until wilted. Add a splash of water, if necessary. Season with salt and pepper.

Plate: Stir the Parmesan into the fregola sarda and serve in bowls topped with the wilted spinach.