I love pasta. I love especially love that it is fast and easy and everyone in my house eats it up. This recipe, from (surprise, surprise) Fine Cooking, is a nice departure from my usual go-to carbonara while still being super fast and easy. I think next time I will make it with half arugula and half spinach to satisfy my children (the arugula was a little bitter for them), but if you are into bitter greens, then don’t hold back because this is fantastic. Make it soon.
2 medium cloves garlic, minced
1 jar roasted red peppers, drained and chopped
1/2 cup whipping cream (I think coffee cream would be sufficient if you are trying to lighten things up)
10 oz dried tagliatelle or fettucine
4 cups baby arugula (or spinach/arugula mixture)
1/2 cup freshly grated Grada Padano
1 big handful of fresh basil, thinly sliced
Fresh ground pepper and salt to taste.
Heat a large skillet over medium heat and fill a large pot with salted water, setting it on to boil. Add sausage to skillet and cook until browned, breaking up with a spoon into small pieces as you go. Make sure you have about a Tbsp of fat in the pan (you can top up with olive oil if needed), then add the garlic and cook, stirring for about 30 seconds. Add the peppers and cream and allow it to simmer over low heat for about 8 minutes. I added a little chicken broth here as well to stretch the sauce further, but its up to you.
Meanwhile, cook the pasta until al dente. Drain well, put back in pot and toss with sauce, arugula, basil and cheese until the arugula is slightly wilted. Season to taste with salt and pepper, then serve immediately.