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Sausage, Tomato, and Arugula Fettuccine

Sausage, Tomato, and Arugula Fettuccine
Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.

    Cooking Pasta
  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.