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Pasta with Sausage and Arugula

Pasta with Sausage and Arugula

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Arugula is one of those rare salad greens we can also get down with hot, like when it’s tossed with pasta, piled on top of pizza, or scattered into stew. Be sure to keep a box of it in the fridge all winter long.


  • 2 small red onions, sliced into ½"-thick wedges
  • 1 fennel bulb, sliced into ½"-thick wedges
  • 6 Tbsp. extra-virgin olive oil, divided
  • Kosher salt, freshly ground pepper
  • 8 oz. hot or sweet Italian sausage (about 2 links), casings removed
  • 10 oz. gemelli, casarecce, or other medium pasta
  • 1 tsp. finely grated lemon zest
  • 2 Tbsp. fresh lemon juice
  • Finely grated Parmesan (for serving)

Recipe Preparation

  • Preheat oven to 425°. Toss onions, fennel, and 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Spread out into a single layer. Pinch sausage into small pieces and scatter around onions and fennel. Roast until vegetables and sausage are cooked through and well browned, 25–30 minutes.

  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

  • Combine vegetables, sausage, and pasta in a large bowl. Add lemon zest, lemon juice, remaining 4 Tbsp. oil, and ¼ cup reserved pasta cooking liquid and toss to coat, adding more pasta cooking liquid if needed, until sauce comes together and coats pasta. Toss in arugula.

  • Divide pasta among plates and top with Parmesan. Season with more salt and pepper.

Reviews SectionSooooo gooooood!! Added extra lemon + red chili flakes for a sprinkle of danger.Great weeknight dinner. Not a heavy pasta dish might skip the spicy sausage for artichoke heart and pepper flakes for heat!!AnonymousCape Cod MA01/13/20Delicious! Would also recommend to add a bit more lemon juiceWe love this pasta dish. I roast a pint+ of cherry or grape tomatoes with olive oil, salt and pepper for 15 minutes on 400*. I add this with sausage , vegetables and lemon. It all tastes wonderful!!This was so, so yummy. We subbed spinach for arugula (because unlike the BA team, we do not get down with arugula hot) and gave everything a good mix in a hot pan rather than a bowl. I don't think there would be enough heat retained to properly wilt the greens and get everything to the table piping hot. Only changes we made, and it was really good. Will definitely be a regular for us.Great flavor and even delicious as leftovers. Like many others, I used much more lemon juice than it called for and the flavor was great. Will make again!AnonymousSouth Carolina12/05/18Just made this last night. It was fantastic! The roasted fennel is amazing. And all on one baking sheet - it was so easy! This is going to be a regular dish for the amazing taste, ease of prep and clean up, and the quick cooking nature! Just lovely!I love fennel & sausage so this recipe caught my eye in last month's edition of bon app. I made a few adjustments. I browned the sausage in a dutch oven instead of roasting it. Added brussel sprouts to the roasting tray. Used a whole lemon's juice. Added anchovy paste to the lemon & olive oil mixture. I didn't add any pasta water to the sauce either. Between the fat of the sausage, lemon, and olive oil, everything was coated very nicely with the sauce. Also, my pasta cooked much faster than I anticipated and I didn't want the recipe to be overly moist. Overall it was really good. The lemon cut through all the fat and you tasted it right at the end of the bite. Only reason I gave this 4 instead of 5 stars is that it was good, but not overwhelmingly great. I think adding some roasted walnuts or pistachios would add a great crunch element. You also have the salt generously at the end or else the flavor you encounter at first can be kind of bland (but the end of the bite is great).DarrahPState College, PA11/15/18This recipe is going in my weekday rotation--love the flavors and it's delicious cold/at room temp. One note: by the time my veggies got nice and golden brown, the sausage dried out. I would advise against buying lean links for this recipe.kirklandfanLos Angeles11/13/18This is delicious. Simple and full of favour. It will become a weekknight regular in our house. The kids loved it too.genkiiMelbourne, Australia11/05/18Loved this recipe! I forgot to reserve the pasta water, but found it did not matter. Great flavor!Fantastic Recipe! this is exactly what I like for a weeknight dinner. It's wonderfully balanced with delicious flavors that come without a lot of ingredients. The recipe is quick and easy to make. definitely give it a try.lteutschNebraska 10/17/18

  • 12 ounces whole-wheat short pasta, such as shells or twists
  • 8 ounces hot Italian turkey sausage links, removed from casings
  • 3 cloves garlic, chopped
  • 8 cups arugula, or baby spinach
  • 2 cups halved cherry tomatoes
  • 1/2 cup finely shredded Pecorino Romano, or Parmesan cheese, plus more to taste
  • 1 teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 1 tablespoon extra-virgin olive oil

Bring a large pot of water to a boil. Cook pasta until just tender, 9 to 11 minutes, or according to package directions.

Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in garlic, arugula (or spinach) and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, about 3 minutes. Remove from heat cover and keep warm.

Combine 1/2 cup cheese, pepper and salt in a large bowl. Measure out 1/2 cup of the cooking liquid drain the pasta. Whisk the cooking liquid and oil into the cheese mixture add the pasta and toss to combine. Serve the pasta topped with the sausage mixture and an extra sprinkle of cheese, if desired.

Pasta With Anchovies and Arugula

The original version of this recipe, which I wrote in 2000 to accompany a column about the many wonders of anchovies, is one of the rare Minimalist recipes I wasn’t entirely happy with when I re-examined it. The problem was the proportions of the ingredients. My thinking about pasta dishes has evolved, and the more-sauce-less-pasta approach that’s emerged is one that’s pretty brilliant, if I do say so myself. So, it was a bit of a shock to look back at my original recipe and find that, for four people, I called for a full pound of pasta but only two cups of arugula. The resulting dish is delicious, thanks to garlic and anchovies, but uniformly starchy and a bit lacking in textural and flavor contrast. You can barely even taste the arugula when there’s only a half-cup in each serving. So I decided to do a little tweaking. My new version contains almost equal parts cooked pasta and raw arugula. Thanks to the increase in greenery, Pasta With Anchovies and Arugula 2.0 is lighter and more interesting than the original, though no less satisfying.

  • 1 Pound Italian sausage, casings removed (My family prefers the flavor of spicy Italian sausage)
  • 2-1/2 Cups heavy cream
  • 1 cup parmesan
  • 3 Generous handfuls fresh arugula
  • 1 Pound dried pasta, cooked to al dente
  • salt and pepper to taste

I tried this Pasta with Sausage and Arugula for the first time at a tiny restaurant near our house. The bold flavors of the spicy Italian sausage and arugula are all the seasonings you need for this dish. I prefer a pasta called "Casarecce," but any pasta of your choosing will work. I think you'll like this and hope you make Pasta with Sausage and Arugula a frequent star at your dinner table.

Recipe Summary

  • 10 ounces spaghetti
  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • salt and freshly ground black pepper to taste
  • 1 (5 ounce) package arugula, torn
  • 2 tablespoons shaved Parmesan cheese, or more to taste

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.

Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

  • 1 TBS olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 3/4 cup fat-free, low sodium chicken broth
  • 2 TBS fresh lemon juice
  • 1 TBS unsalted butter
  • 1-5oz. package of fresh arugula
  • 8 ounces dry pasta of your choice
  • 1-13 oz. package of fully cooked Italian sausage, cut into 1/2" slices
  • salt and pepper, as desired
  • Shaved Parmesan cheese, as you like
  1. Cook pasta according to package directions to al dente. Drain.
  2. In a large skillet, while pasta is cooking, heat olive oil over med heat. Add onions and cook until they become translucent and soft (about 5-6 minutes). Add in the chicken broth and lemon juice. Bring to a boil. Add in the sausage. Allow to reduce by half. Swirl in the butter and turn off heat. Add in the hot pasta and arugula. Toss to coat and let the arugula wilt a little from the heat of the sauce and pasta. Season with salt and pepper.
  3. Divide out into 4 plates and top with shaved Parmesan cheese.

Cook time: 00 hrs. 20 mins.
Total time: 30 mins.
Tags: pasta , sausage , arugula , dinner , easy recipe

*Nutrition information not provided because of the variables in fully cooked Italian chicken sausage and amount of shaved Parmesan used

Penne with Sausage, Spinach and Arugula

Fall and winter generally mean lots of hearty, comfort food. Much of this food is pretty heavy to say the least. Not that that is a bad thing, everyone knows how many mashed potatoes I can eat. But with Thanksgiving only a week away, eating lighter the week before always seems like such a good idea. But don’t mistake eating lighter for less flavor or less comfort. This pasta loaded with garlic, sausage and greens is a delicious light dish, perfect for those of us wanting to lighten things up a bit before the big feast next week.

Like my Fettuccine with Sausage, Peppers and Onions, I used turkey Italian sausage for this recipe. If you have never used it before you should really give it a try. It still has a great sausage flavor but is just a bit lighter. However, if you cannot find it or your reaction to the idea of turkey sausage is like my reaction to the idea of turkey bacon, go a head and substitute regular pork Italian sausage. And if you like things spicy, be sure to use the hot version.

Note: If you use regular pork sausage, omit the 1 teaspoon of olive oil and use 1 teaspoon of pan drippings.

15 (Awesome) Pasta Recipes With 10 Ingredients or Less

We’re always on the hunt for easy and delicious recipes to keep meal planning simple. I’m not sure about you, but w ith kids in the house, temps heating up, and the occasional grocery shortages, pasta dishes are always a go-to. So we’ve been tracking down some truly tasty and simple pasta recipes lately to jazz up our usual dinner routine.

Don’t get me wrong, I’ll take a bowl of mac and cheese any day of the week, but as they say, variety is the spice of life! There are so many wonderful pasta recipes to choose from these days that are unexpected and flavorful without being overly complicated. And there’s just something so satisfying about ending the day with a bowl full of pasta, and thankfully it’s the perfect canvas for celebrating bright, in-season produce. Few things are as delightful as colorful summer produce, and we want to take every advantage.

Today we’ve rounded up 15 of our favorites simple pasta recipes—all with less than 10 ingredients. Scroll on, and let us know in the comments if you’ve tried these, or have other faves to recommend.

Sweet Italian Sausage


Rate or Review

Reviews (6 reviews)

Super flavorful relative to super easy, my kind of weeknight recipe! :) Family loved it, was very easy to ace even without the exact proportions. nice flavor that can be varied depending on what sausage you use (we used italian chicken sausage, a little unusual but made for a lighter result but still delicious). Def recommend!

Fast, easy and truly delicious. My husband who is not a pasta lover asked for seconds.

This dish is flavorful and super easy to make. A definite week night favorite.


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