Sausage, tomato, and arugula fettuccine recipe

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We love the tender flavor of refrigerated fresh pasta, but you can substitute whatever pasta is in the pantry.

  • Yield: 4 Servings
  • Total Time: 20 Minutes

Ingredients

  • 1 (9-oz) pkg refrigerated fettuccine
  • 1 Tbsp olive oil
  • 6 oz Italian turkey sausage
  • 2 tsp minced garlic
  • 1 pt cherry tomatoes
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 3 cups baby arugula leaves
  • 2 oz pecorino Romano cheese, shaved
How to Make It
  1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving ⅔ cup cooking liquid.
  2. While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes, salt, and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved ⅔ cup cooking liquid, and arugula; toss well. Sprinkle with pecorino Romano.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
Calories
356 kcal
Calories from Fat:
117 kcal
% Daily Value*
Total Fat
13 g
37%
Saturated Fat
4 g
20%
Unsaturated Fat
7 g
Trans Fat
0.0 g
Sodium
706 mg
12%
carbohydrates
39.3 g
30%
Dietary Fiber
3.9 g
10%
Protein
19.8 g
40%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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