Turkey Sausage & Arugula Pasta
Using whole-wheat pasta and turkey sausage rather than pork, give this dish a healthier advantage. Simple and quick to prepare, yet unbelievably flavorsome. Not a fan of arugula? Try using fresh spinach instead.
Ingredients:
12 oz whole-wheat short pasta (shells or twists)
8 oz hot Italian turkey sausage links, casings removed
2 cloves garlic, chopped (I preferred minced)
8 cups arugula
2 cups cherry tomatoes, halved
1/2 cup finely shredded Pecorino Romano, or Parmesan cheese, plus more for taste
1 tsp freshly ground pepper
1/4 tsp salt
1 tbsp extra virgin olive oil
Bring a large pot of water to a boil. Cook pasta until just tender (according to package directions).
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 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.
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 sprinkle of cheese, if desired.
