My Recipe Box

Fresh Tagliatelle with Sausage, Red Peppers, and Arugula

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Serves 4

  • by from Fine Cooking
    Issue 116

If you usually think of arugula as salad, think again. The bright, peppery green brings vibrancy and freshness to this otherwise rich pasta. Hot Italian sausage will make this dish spicy; for less heat, use sweet sausage.

  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 8 oz. hot or sweet Italian sausage, casings removed
  • 2 medium cloves garlic, minced
  • 1 13-oz. jar roasted red peppers, drained and finely chopped (1-3/4 cups)
  • 1/2 cup heavy cream
  • 1 10-oz. package fresh tagliatelle or fettuccine
  • 4 cups loosely packed baby arugula (about 2-1/2 oz.)
  • 3/4 oz. (1/2 cup) freshly grated Parmigiano-Reggiano
  • 8 large fresh basil leaves, thinly sliced (optional)
  • Freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, heat the olive oil in a 12-inch skillet over medium heat. Break the sausage into bite-size pieces and add them to the skillet. Cook, stirring frequently, until browned, about 4 minutes. Pour off all but 1 Tbs. of the fat and return the skillet to medium heat. Add the garlic and cook for 30 seconds. Add the peppers and cream and bring to a simmer. Reduce the heat to low and simmer gently until the sauce is slightly thickened, 8 minutes.

Cook the pasta in the boiling water according to package instructions. Drain well and transfer to a large serving bowl. Add the sauce, arugula, cheese, and basil (if using) and toss with tongs until the arugula is slightly wilted. Season to taste with salt and pepper and serve.

Serving Suggestions

For sweet treat after the meal, serve Balsamic-Macerated Strawberries with Basil over biscuts or pound cake.

nutrition information (per serving):
Calories (kcal): 620; Fat (g): fat g 30; Fat Calories (kcal): 270; Saturated Fat (g): sat fat g 13; Protein (g): protein g 20; Monounsaturated Fat (g): 13; Carbohydrates (g): carbs g 66; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 1510; Cholesterol (mg): cholesterol mg 65; Fiber (g): fiber g 3;

Photo: Scott Phillips

This recipe is easy and wonderful! I have served this for company and everyone always loves it and wants the recipe. The key is to get a good quality tagliatelle.

This is my go to recipe for something quick and delicious. The recipe is fairly light yet filling. Would recommend for a weeknight or when you don't feel like cooking but want to impress.

Fresh, clean and well defined flavors. The sauce develops slowly and easily, what a flavorful recipe!

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