Thursday, July 17, 2008

Turkey Sausage & Arugula Pasta

This is another recipe from my cooking group Weekend Wizards. I really liked this pasta dish. It was from Eating Well. Here is the original recipe with my changes noted.

I have submitted this recipe to Presto Pasta Nights at

Turkey Sausage & Arugula Pasta

12 oz whole-wheat short pasta (I used 13 oz Rotini)
8 oz hot Italian turkey sausage links, removed from casings (I used 19 oz package)
3 cloves garlic, chopped
8 cups arugula, or baby spinach (I used 5 oz arugula)
2 cups halved cherry tomatoes (used grape tomatoes)
1/2 cup finely shredded Pecorino Romano or Parmesean cheese, plus more to taste
1 tsp freshly ground pepper
1/2 tsp salt
1 tbsp extra-virgin olive oil (I omitted this)

Cook pasta according to pasta directions (mine was 14 minutes).
Keep 1/2 cup pasta water.
Cook sausage in a large nonstick skillet over medium-high heat, breaking it up with a wooden spoon, until cooked for about 7 minutes. (I drained most of the grease).
Stir in garlic, tomatoes, and arugula and cook for about 3 minutes.
Whisk together the cheese, salt, and pepper with 1/2 cup reserved pasta cooking water.
Toss mixture with pasta and sausage mixture.
Sprinkle with additional cheese and serve.


Joelen said...

Looks great and love that it's not so heavy!

Ruth Daniels said...

It does look wonderful. Thanks for sharing with Presto Pasta Nights.

Maryanna said...

What a colorful dish! Looks good.

Karree said...

I love, love, love this recipe!!