This Sausage Arugula and Spinach Pasta is a perfect quick recipe for your weeknight dinner! It’s light yet hearty and full of flavor.
Pasta dinners don’t always have to be heavy. In fact, some of my favorite pastas are those with light sauces like Linguine Aglio E Olio, Macaroni and Tomatoes with Greens or Spaghetti with Browned Butter and Mizithra.
And also this Sausage Arugula and Spinach Pasta. It is a complete meal all in one! The greens, the protein, the carbs. It’s all there. An it is so delicious.
You’ll only need two pots/pans for this recipe: one large pot to boil the pasta and another large pan for the other ingredients. You do need the second pan to be large enough to fit the pasta. I like to use a large braiser pan.
STEP #1: Cook the pasta according to package directions. Before draining your pasta remember to reserve 1/2 cup of the pasta water. This will be used for the sauce later in the recipe.
STEP #2: Brown the sausage until cooked through then strain grease. Set sausage aside.
STEP #3: In the same pan, saute olive oil, shallots, garlic, oregano and crushed red pepper.
STEP #4: Return the sausage to the pan and add the cooked pasta as well as the arugula, spinach and reserved pasta water. Cook just until the greens wilt. Season with salt and pepper. Serve with parmesan.
This recipe comes together in under 30 which makes it perfect for busy weeknights or nights when you just don’t want to spend too much time in the kitchen.
Store in an airtight container in the refrigerator and this pasta reheats beautifully the next day!
Pasta water is full of the starch from the pasta. This starch acts as a binder and helps bring sauces together.
Yes! You can. The leaves, stems, flowers and seeds of arugula are all edible.
If you’re looking for more arugula recipes, check these out:
This Spinach, Arugula, Cranberry and Walnut Salad is the PERFECT salad for your holiday celebrations.
Looking for a hearty salad? This Crispy Chickpea and Arugula Salad is protein packed and will keep your belly satisfied all day.
Arugula’s peppery flavor makes it the perfect green to top these Ribeye Steak Sandwiches.
Note: This post was originally published in 2009. It was updated with new photos, nutrition information, tips and a slightly modified recipe in 2022.
KimJanuary 17, 2010 at 9:45 am
As a recent college student, I’ve been living on ramen and processed food. On a whim, I decided to try out this recipe, and, besides being utterly delicious, has completely revolutionized the way I see food. I know now that I can actually cook for myself, and with ingredients that won’t kill me in the future.
So thank you for that :)
DesereeJanuary 18, 2010 at 9:37 pm
Kim- Thank you for your nice comments. I am happy to hear that I was able to help you move away from processed food. I hope you enjoy all your new cooking experiences! :)
SamanthaNovember 30, 2009 at 5:27 pm
Wow, this was really, really good. My grocery story didn’t have Arugula but it was fantastic anyway. Definitely cooking this again
DesereeDecember 1, 2009 at 11:41 am
Samantha- Thank you for letting me know you enjoyed it! I’m happy to hear it :)
DesereeNovember 21, 2009 at 9:42 am
Marion- I haven’t had too much experience with radish greens but I’m sure just about any greens would work. I hope you enjoy this just as much as you enjoyed the sausage, peppers and onions :)
MarionNovember 19, 2009 at 7:03 am
I loved your fettucine with sausage, peppers and onions, so I know I’ll like this. I don’t know if I will be able to find baby arugula here in the boondocks but they will have the baby spinach.
I’m wondering how a few sprigs of water cress would work in this, or even radish greens. Because of the holidays radishes and their greens are plentiful.