May 19, 2007

Isn't the Internet Great?

We found this recipe online last night by searching for "italian sausage arugula recipe". This one from Restaurant Widow popped up so we decided to give it a try.
I didn't roast my own peppers, just used a couple of roasted peppers from a jar.

The result was tangy, a bit spicy and quite good! The olive oil drizzled on at the end really rounded out the flavors.

Pasta with Italian Sausage and Arugula - serves 2

6 ounces smooth penne
2 sweet or hot Italian sausage links
red pepper flakes
1/2 onion, cut into thin half moon slices
2 red peppers, roasted and cut into 2" by 1/2" slivers
2 large handfuls arugula, well washed and torn, any tough stems removed
salt and freshly cracked pepper
2 tbsp vinegar - sherry, plain white, apple cider would all work well
Good extra virgin olive oil
good Parmesan cheese, optional

Cook the pasta in well-salted water according to package directions; remove a little of the pasta water and set aside, then drain the pasta and set aside.
In the meantime, heat a large skillet over medium heat, add a little olive oil, and add the sausage to the pan - slice the casings and crumble the sausage with your fingers into the pan; season with crushed red pepper flakes.
When the sausage is cooked through, drain off the fat and place the sausage on a plate.
Add the onions to the pan and saute over medium-high heat - you want them to have some "toothiness" left, not to go all soft.
Add the peppers and return the sausage to the pan. Stir everything through.
Add a little (1/4 cup) of the pasta water to the pan and scrape up any browned sausage bits that have accumulated. The starch in the pasta water will help bind your ingredients together.
Add the arugula to the pan and sprinkle liberally with salt.
Stir everything together, add the vinegar, and allow the arugula to wilt down and soften.
Stir for about 2 minutes and taste a piece of arugula; add a little black pepper and correct seasonings as needed, cooking a little longer if the arugula is too tough.
Add the pasta back to the pan and toss to coat.
Place pasta in bowls and drizzle with extra virgin olive oil, sprinkle with salt and pepper, if desired, and grate a little Parmesan over. Pin It

1 comment:

mpabner said...

I love the Internet. I have found some interesting people, as well as interesting recipes. I justg wanted to drop you a line to let you know that I had made the Carribean Curry that you posted about, again. However, I used Chicken. It was great!

The other recipes look really good as well.

Thanks for posting all of these!