Sausage, Tomato, and Arugula Fettuccine

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<p>Sausage, Tomato, and Arugula Fettuccine</p>
Photo: John Autry; Styling: Cindy Barr

4 servings (serving size: 1 1/3 cups pasta and about 2 tablespoons cheese)


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1 (9-ounce) package refrigerated fettuccine
1 tablespoon olive oil
6 ounces Italian turkey sausage
2 teaspoons minced garlic
1 pint cherry tomatoes
1/4 teaspoon freshly ground black pepper
3 cups baby arugula leaves
2 ounces pecorino Romano cheese, shaved


Total: 20 Minutes

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. 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, and arugula; toss well. Sprinkle with pecorino Romano.

Created date

November 2010

Nutritional Information

Calories 356
Fat 13 g
Satfat 4.2 g
Monofat 4.2 g
Polyfat 2.4 g
Protein 19.8 g
Carbohydrate 39.3 g
Fiber 3.9 g
Cholesterol 92 mg
Iron 3 mg
Sodium 558 mg
Calcium 168 mg