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Quick Rotini with Sausage and Tomato Sauce

Photo: Colin Clark; Styling: Missie Neville Crawford

 

Yield

Serves 4 (serving size: 1 1/2 cups pasta and 1 teaspoon cheese)

You can substitute spinach for the arugula, if you like. For less heat, decrease or omit the crushed red pepper.

Ingredients

  • 8 ounces uncooked rotini
  • Cooking spray
  • 3 (4-ounce) sweet turkey Italian sausage links, casings removed
  • 1 1/2 cups finely chopped arugula, divided
  • 1 cup minced onion
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon crushed red pepper
  • 4 garlic cloves, thinly sliced
  • 2 cups unsalted canned crushed tomatoes
  • 1/2 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 4 teaspoons grated Parmesan cheese

Nutrition Information

  • calories 387
  • fat 8.3 g
  • satfat 2.8 g
  • monofat 2.8 g
  • polyfat 2.4 g
  • protein 22 g
  • carbohydrate 55 g
  • fiber 5 g
  • cholesterol 39 mg
  • iron 5 mg
  • sodium 558 mg
  • calcium 101 mg

How to Make It

  1. Bring a large saucepan of water to a boil. Add pasta; cook 7 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 1 cup cooking liquid.

  2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add 1 cup arugula, onion, oregano, crushed red pepper, and garlic; cook 2 minutes, stirring frequently.

  3. Add reserved 1 cup cooking liquid, tomatoes, sugar, black pepper, and salt to pan; bring to a boil. Add pasta; cook 2 minutes. Stir in remaining 1/2 cup arugula. Divide pasta mixture among 4 shallow bowls; top with Parmesan cheese.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.