This 20-minute recipe has become a favorite among staff and readers alike for its ease to prepare and use of bold ingredients like peppery arugula and savory sausage. A sprinkling of shaved pecorino Romano cheese gives a salty bite.
How to Make It
Step 1
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
Step 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 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.
Ingredients
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 freshly ground black pepper 3 cups baby arugula leaves 2 ounces pecorino Romano cheese, shaved LIKE or SHARE ; )
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