Turkey Sausage & Arugula Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The cheese in this dish is the key to the balance of flavors. For the biggest impact, make sure to use imported Italian cheese. Makes 6 servings, generous 1 1/2 cups each ACTIVE TIME: 30 minutes TOTAL TIME: 30 minutes Ingredients:
12 ounces whole-wheat short pasta, such as shells or twists |
8 ounces hot italian turkey sausage links, removed from casings |
3 cloves garlic, chopped |
8 cups arugula |
2 cups halved cherry tomatoes |
1/2 cup finely shredded pecorino romano or parmesan cheese, plus more to taste |
1 teaspoon freshly ground pepper |
1/4 teaspoon salt |
1 tablespoon extra-virgin olive oil |
Directions:
1. Bring a large pot of water to a boil. Cook pasta until just tender, 9 to 11 minutes, or according to package directions.
2. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in garlic, arugula (or spinach) and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, about 3 minutes. Remove from heat; cover and keep warm.
3. Combine 1/2 cup cheese, pepper and salt in a large bowl. Measure out 1/2 cup of the cooking liquid; drain the pasta. Whisk the cooking liquid and oil into the cheese mixture; add the pasta and toss to combine. Serve the pasta topped with the sausage mixture and an extra sprinkle of cheese, if desired.
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