Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
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.
What Ingredients You’ll Need:
PENNE PASTA: Penne works great in this recipe but you can use any short pasta that you like. This would also be great with ziti or rotini. You’ll also need to reserve some of the pasta water so don’t forget!
ITALIAN SAUSAGE: To make this pasta even lighter, you can use turkey Italian Sausage instead of pork Italian Sausage. If you use the links, just remove the casing by cutting a little slit in the casing and peeling it off.
OLIVE OIL
SHALLOT: Shallots have a delicate sweet flavor. It’s a subtle onion flavor but not over powering.
GARLIC
DRIED OREGANO: You can also use fresh if you have some on hand. You’ll want to use 2 teaspoons of fresh.
CRUSHED RED PEPPER: Depending on how sensitive you (or those you are feeding) are to spice you can use less or more than the 1 teaspoon that the recipe calls for. If you’re unsure start with 1/4 teaspoon.
BABY ARUGULA: Arugula is one of my favorite greens! It is lightly bitter and peppery.
SPINACH: You can use baby or regular spinach for this recipe.
SALT/PEPPER
PARMESAN: A healthy grating of fresh parmesan over the top of this pasta adds just the right amount of salty flavor.
HOW TO MAKE SAUSAGE ARUGULA PASTA:
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.
Cook pasta according to package directions. Reserve 1/2 cup pasta water.
Cook Sausage.
Saute garlic, shallots, oregano and crushed red pepper.
Add all ingredients back to pan. Season to taste with salt and pepper.
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.
STORAGE AND LEFTOVERS:
Store in an airtight container in the refrigerator and this pasta reheats beautifully the next day!
FAQ:
Why reserve pasta water?
Pasta water is full of the starch from the pasta. This starch acts as a binder and helps bring sauces together.
Do you eat the stems of Arugula?
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:
Bring a large pot of water to a boil and cook pasta according to box directions. Strain but reserve 1/4 cup of the pasta water. Set cooked pasta aside.
While your pasta is cooking brown sausage in a pan over medium heat, about 5-7 minutes. Transfer to a colander to strain grease. Set aside.
To the same pan that you cooked the sausage in add olive oil, shallot, garlic, oregano and crushed red pepper. Cook until shallot is translucent, about 5 minutes.
Return sausage to the pan, add cooked pasta, arugula, spinach and reserved pasta water. Toss to combine and cook for 2 minutes or just until the greens wilt. Season to taste with salt and pepper.
Transfer to serving platter, sprinkle with Parmesan cheese. Serve immediately.
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.
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! :)
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 :)
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.
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Kim
January 17, 2010 at 9:45 amAs 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 :)
Deseree
January 18, 2010 at 9:37 pmKim- 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! :)
Samantha
November 30, 2009 at 5:27 pmWow, this was really, really good. My grocery story didn’t have Arugula but it was fantastic anyway. Definitely cooking this again
Deseree
December 1, 2009 at 11:41 amSamantha- Thank you for letting me know you enjoyed it! I’m happy to hear it :)
Deseree
November 21, 2009 at 9:42 amMarion- 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 :)
Marion
November 19, 2009 at 7:03 amI 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.