Sausage, Tomato, and Arugula Fettuccine

Photo: John Autry; Styling: Cindy Barr

Yield: 4 servings (serving size: 1 1/3 cups pasta and about 2 tablespoons cheese)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 356
  • Fat: 13g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 2.4g
  • Protein: 19.8g
  • Carbohydrate: 39.3g
  • Fiber: 3.9g
  • Cholesterol: 92mg
  • Iron: 3mg
  • Sodium: 558mg
  • Calcium: 168mg

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

Preparation

  1. 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. 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.
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