Pasta with Arugula and Chicken Sausage makes for a perfect speedy weeknight meal. If it isn't tomato season when you make this, you can substitute chunks of roasted butternut or acorn squash in fall or winter, or toss in some sweet asparagus in early spring. Recipe by P. Allen Smith
Yield: 4 servings
Ingredients
- 8 ounces whole-wheat or high-protein short pasta, such as shells, rigatoni, or rotini
- 1 tablespoon extra-virgin olive oil
- 12 ounces fully cooked Italian chicken sausage, cut into ¼-inch diagonal slices*
- 3 garlic cloves, minced
- 5 ounces (about 6 cups) arugula
- 2 cups cherry or grape tomatoes, cut in half
- ¼ cup half-and-half or whole milk
- ½ cup shredded Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Shaved Parmesan
- Fresh basil
*Italian chicken or turkey sausage may be substituted. Remove insides from casings and brown in a skillet, stirring until crumbly. Drain well before proceeding with the recipe.
Featured Ingredient: Arugula
Arugula is a peppery green that is delicious mixed with other greens in salads, or tossed with balsamic vinaigrette and spread over baked pizzas. It can even be sautéed or steamed like spinach, and is wonderful tossed in hot pasta dishes. Arugula is easy to find in the grocery store (most often as "Baby Arugula"); however, we think that by growing arugula yourself, you'll experience much more (and better) flavor. Learn how to grow your own arugula.