Wednesday, February 16, 2011
1 pkg. (9-oz.) refrigerated fettuccine (I used a mix of spinach and regular fettuccine)
1 Tbs. olive oil
1/2 lb. Italian sausage (hot or mild according to your preference)
2 tsp. minced garlic
1 pint cherry tomatoes
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
3 cups baby arugula leaves (or baby spinach) (chop it up if the big pieces will scare the kids off)
1/2 cup grated fresh Parmesan
Directions: Cook pasta according to package directions, omitting salt. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
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 5 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly.
Add tomatoes, salt, and pepper; cover and cook 2 minutes. Remove cover and 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 (or spinach); toss well. Sprinkle with fresh Parmesan cheese. Makes 4-6 servings.