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Sausage, Tomato, and Arugula Fettuccine

Ingredients

  • 1 (9-ounce) package refrigerated fettuccine
  • 1 tablespoon olive oil
  • 6 ounces sausage
  • 2 teaspoons minced garlic
  • 1 pint cherry tomatoes
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces cheese, shaved

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
  2. 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, toss well. Sprinkle with cheese.

Butheina Al-Nounou

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