Have you ever made a meal and thought “WOW, I would have paid big bucks for this at a restaurant.” This is one of those meals.
Turkey Sausage, Arugula, and Sun-Dried Tomato Pasta
inspired and adapted from Food & Wine
- 1 lb turkey sausage, casings removed
- 12 reconstituted sun-dried tomato halves – it is cheaper to buy the non-oil packed sun-dried tomatoes, simply re-hydrate by soaking the tomatoes in warm water for about a minute
- 4 garlic cloves
- 2 Tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 2/3 C olive oil
- 1 large bunch of arugula – cut into thin strips. You could easily substitute spinach.
- 1 lb pasta – penne, rigatoni, or bow tie
- Parmesan (optional)
Boil water in a large pot and cook pasta according to package instructions. Drain.
While the pasta is cooking, combine the sun-dried tomatoes, garlic, vinegar, salt, pepper in a food processor. Blend until well combined. Stream the olive oil into the processor while the machine is running.
At this point your kitchen will smell absolutely divine.
Heat about 1 Tbsp of olive oil in a pan and add the turkey sausage. Break into tiny pieces and brown until it is cooked through.
When sausage is done cooking, add chopped arugula and mix together.
In a very large bowl, mix together the turkey and arugula mixture, cooked pasta, and the sun-dried tomato sauce. Serve warm.
If desired, sprinkle with Parmesan and prepare to be knocked out!
Print recipe for Turkey Sausage, Arugula, and Sun-Dried Tomato Pasta.