Linguine with Sausage and Arugula
The Spaghetti Sauce Gourmet Copyright 2006
8 ounces loose-pack Italian sausage
12 ounces linguine or spaghetti
6 cups baby arugula
1 cup refrigerated or jarred vodka tomato sauce with cream
3 tablespoons chopped fresh basil, optional I omitted this
Scatter chunks of sausage in a large cold skillet set over medium heat. Add about 2 tablespoons water to the pan. Cook, flipping occasionally with a spatula, until browned about 7 minutes.
Meanwhile, cook the pasta according to the package directions.
Add the arugula to the sausage in the pan. Cook, stirring, until wilted, about 2 minutes. Add the sauce and keep warm at a low simmer.
Drain the linguine. Add to the skillet and toss to coat with sauce. Garnish with basil, if using.
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I should have mentioned that I was taking yesterday off. I didn't do any cooking over the weekend and yesterday I had to take the lovely 3-hour glucose test in the morning. Since I couldn't eat all morning, I had a big lunch and by dinnertime my appetite was on the low side.
I enjoyed this but nothing was going to thrill me last night. My husband wanted to know what the 'green stuff' was. To be honest, I enjoyed it despite the arugula - I'm not a big fan of cooked greens myself. I made this recipe because I had vodka sauce left over from the pierogi and I had sausage in the freezer.
I just don't feel like cooking this week. When you start the week by not getting enough sleep and then getting a massive dose of sugar, it's hard to pick yourself back up.
Blast From The Past: Apple Oat Bran Muffins from February 2006. That was a pre-blog favorite muffin that I may make again soon.
Question of the Day: Do you like cooked greens?
I do, but not on their own. Stir fried and eaten with rice, in egg dishes with cheese, that sort of thing.
ReplyDeleteI love cooked greens. Take the week off, Paula, you deserve it!
ReplyDeleteI like most any variety of cooked greens, alone or in a dish. It's a little bothersome to cook them, though (the preparation). The recipe you have today looks and sounds sooo good!
ReplyDeleteJan
I love cooked greens. I eat a lot at Chinese restaurants. Greens are usually cooked in Chinese cuisine. Think gai lan (Chinese brocolli) with oyster sauce. One of my favorites is baby bok choy stir-fried with mushrooms and lots of garlic. Italian cuisine does a mean green as well. Try garlic and chile flakes with lacinato kale or brocolli rabe (my latest greens discovery from last year). Then there's saag, a curried purée of leafy greens. I'm getting excited thinking about greens, especially now that spring is finally here. Pea shoots!
ReplyDelete