1 (9-ounce) package refrigerated fettuccine
1 tablespoon olive oil
6 ounces Italian turkey sausage
2 teaspoons minced garlic
1 pint cherry tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups baby arugula leaves
2 ounces pecorino Romano cheese, shaved
1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
2. While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes, salt and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup cooking liquid, and arugula; toss well. Sprinkle with pecorino Romano.
Yield: 4 servings
Cooking Light, December 2010
This recipe is incredibly quick and easy. I made it exactly as-is, adding only a pinch of oregano and basil to the sauce. It is simple, but tasty. I have made several similar recipes (see Two-Tomato Toss Spaghetti), but the sausage really adds a ton of flavor. I think you could sub spinach for arugula if you prefer and it also might be nice with a few mushrooms or olives added. Personally, I’m just happy to have another recipe using arugula because I always get stuck with half a bag and nothing to use it for.
chicagodinnerbell 