Wednesday- Sausage, Tomato & Arugula Fettuccine

Adapted from Cooking Light

Personal Note: Since I always know what I eat for dinner, I had started to notice a frightening pattern: Not enough pasta! Allow to share another aspect of my growth. There was a time, not too long ago, where Italian food only equaled one thing, pasta smothered in marinara. I still do thoroughly enjoy marinara, but SmithCale is quite stoked I have branched out into the world of non-marinara-smothered pasta!

Plan of Attack:

1. Boil Pasta

2. Cook sausage and tomatoes

3. Toss together with arugula

Ingredients for 2:

4 oz spinach fettuccine, cooked according to package directions (or any fettuccine or pasta you desire)

½ Tbsp olive oil

2 oz Italian ground sausage

1 clove garlic, minced

1 pint cherry/grape tomatoes

Salt and pepper to taste

2 handfuls baby arugula leaves

Sprinkling of grated romano cheese

Instructions:

1. Cook pasta, reserve 1/3 C of cooking water then strain; set aside
2. Heat olive oil in skillet over medium-high heat. Crumble sausage (not too small) and add to pan and brown for 3 minutes
3. Add garlic; sauté 30 seconds
4. Add tomatoes, salt and pepper; cover and cook 3 minutes shaking the pan occasionally
5. Lightly mash the tomatoes with your spatula, and cover and cook a final 3 minutes
6. Remove pan from heat, add reserved pasta liquid, add in pasta and arugula. Stir until arugula wilts
7. Sprinkle with romano cheese
8. Enjoy!