Quick Rotini with Sausage and Tomato Sauce

Quick Rotini with Sausage and Tomato Sauce Recipe
Photo: Colin Clark; Styling: Missie Neville Crawford


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


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

Recipe from

Cooking Light

Nutritional 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


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


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.


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.

Christine Burns Rudalevige,

May 2014
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