Rating: 4.5 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light May 2014

Gallery

Credit: Colin Clark; Styling: Missie Neville Crawford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Chef'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.

Nutrition Facts

387 calories; fat 8.3g; saturated fat 2.8g; mono fat 2.8g; poly fat 2.4g; protein 22g; carbohydrates 55g; fiber 5g; cholesterol 39mg; iron 5mg; sodium 558mg; calcium 101mg.
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