Ingredients
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1 tablespoon olive oil
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6 ounces sweet or hot Italian turkey sausage, casings removed
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12 ounces cherry tomatoes or multicolor cherry tomatoes, halved if very large
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1 cup chopped yellow onion
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6 small garlic cloves, thinly sliced
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¼ cup dry white wine
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2 ½ cups unsalted chicken stock
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½ teaspoon black pepper
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8 ounces whole-grain spaghetti noodles, broken in half
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5 ounces baby arugula
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2 tablespoons red wine vinegar
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2 tablespoons chopped fresh basil
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¼ cup finely grated Parmesan cheese
Directions
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Heat oil in a Dutch oven over medium-high. Add sausage, and cook, stirring often to break into pieces, until sausage is barely pink, about 4 minutes. Add tomatoes, onion, and garlic, and cook, stirring often, until vegetables are softened, about 4 more minutes. Add wine, and cook until reduced by half, about 2 minutes, scraping bottom of Dutch oven to release any browned bits. Add chicken stock and pepper, and bring to a boil. Add broken pasta, and stir, making sure pasta is mostly submerged. Reduce heat to medium; cover and cook until pasta is al dente, about 7 minutes.
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Remove from heat, and stir in arugula and vinegar. Toss until arugula is wilted, about 1 minute. Spoon 1 1/2 cups into each of 4 bowls, and top each bowl with basil and 1 tablespoon of cheese.
