Pasta con Salsiccia e Rucola: A Step-by-Step Guide
Pasta con Salsiccia e Rucola
Equipment
- Equipment Needed
- Large pot for boiling pasta
- Large skillet
- Colander
- Cooking spoon
- Knife and cutting board
Ingredients
- Ingredients
- Pasta: 12 ounces of your choice e.g., penne or rigatoni
- Italian Sausage: 1 pound mild or spicy, depending on preference
- Garlic: 2 cloves minced
- Olive Oil: 2 tablespoons
- Red Pepper Flakes: 1/2 teaspoon optional
- Arugula: 4 cups washed and dried
- Parmesan Cheese: 1/2 cup grated
- Salt and Pepper: to taste
- Lemon Juice: from 1/2 lemon optional for brightness
Instructions
- Method
- Cook the Pasta:
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest using a colander.
- Prepare the Sausage:
- In a large skillet, heat the olive oil over medium heat. Remove the sausage from its casing and crumble it into the skillet. Cook for about 5-7 minutes, stirring frequently until browned and cooked through.
- Add Garlic and Red Pepper Flakes:
- Add the minced garlic and red pepper flakes (if using) to the skillet. Sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Combine Pasta and Sausage:
- Add the drained pasta to the skillet with the sausage. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached.
- Incorporate Arugula:
- Add the arugula and toss everything together until the arugula is wilted. This should only take about a minute.
- Finish with Cheese and Seasoning:
- Remove from heat and stir in the grated Parmesan cheese. Season with salt, pepper, and lemon juice if desired. Mix well to ensure the cheese melts and coats the pasta.
- Serve:
- Divide the pasta among plates or bowls. Top with extra Parmesan and a drizzle of olive oil if desired.
- Variations
- Vegetarian Option: Substitute the sausage with plant-based sausage or sautéed mushrooms for a vegetarian-friendly version.
- Gluten-Free Option: Use gluten-free pasta to accommodate dietary needs.
- Add More Vegetables: Incorporate spinach, cherry tomatoes, or bell peppers for added nutrition and color.
Pasta con Salsiccia e Rucola, or Pasta with Sausage and Arugula, is a delightful Italian dish that brings together the savory flavors of Italian sausage and the peppery freshness of arugula. This recipe is not only delicious but also quick and easy to prepare, making it a perfect choice for weeknight dinners or gatherings with friends and family. From my own personal experience, I’ve found that the balance of flavors in this dish is truly satisfying, and I’m excited to share how you can create it in your own kitchen. Let me show you how I make this delightful pasta dish.
Notes on What to Expect
This Pasta con Salsiccia e Rucola will be a hearty and flavorful dish, with the sausage providing a rich and savory base, complemented by the peppery arugula and the nuttiness of Parmesan. Expect a well-balanced meal that’s satisfying without being overly heavy.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Time to Stand: 0 minutes
- Ease of Cooking: Easy
- Servings: 4
- Calories: Approximately 500 per serving
- Cost of Ingredients: $12-$15 (prices may vary based on location)
- Cuisine: Italian
- Course: Main Course
- Equipment Needed:
- Large pot for boiling pasta
- Large skillet
- Colander
- Cooking spoon
- Knife and cutting board
- Go here to buy the must-have equipment and ingredients for creating a Savory #Pasta con Salsiccia e Rucola now.
Ingredients
- Pasta: 12 ounces of your choice (e.g., penne or rigatoni)
- Italian Sausage: 1 pound (mild or spicy, depending on preference)
- Garlic: 2 cloves, minced
- Olive Oil: 2 tablespoons
- Red Pepper Flakes: 1/2 teaspoon (optional)
- Arugula: 4 cups, washed and dried
- Parmesan Cheese: 1/2 cup, grated
- Salt and Pepper: to taste
- Lemon Juice: from 1/2 lemon (optional for brightness)
- Go here to buy the must-have equipment and ingredients for creating a Savory #Pasta con Salsiccia e Rucola now.
Method
- Cook the Pasta:
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest using a colander.
- Prepare the Sausage:
- In a large skillet, heat the olive oil over medium heat. Remove the sausage from its casing and crumble it into the skillet. Cook for about 5-7 minutes, stirring frequently until browned and cooked through.
- Add Garlic and Red Pepper Flakes:
- Add the minced garlic and red pepper flakes (if using) to the skillet. Sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Combine Pasta and Sausage:
- Add the drained pasta to the skillet with the sausage. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached.
- Incorporate Arugula:
- Add the arugula and toss everything together until the arugula is wilted. This should only take about a minute.
- Finish with Cheese and Seasoning:
- Remove from heat and stir in the grated Parmesan cheese. Season with salt, pepper, and lemon juice if desired. Mix well to ensure the cheese melts and coats the pasta.
- Serve:
- Divide the pasta among plates or bowls. Top with extra Parmesan and a drizzle of olive oil if desired.
Variations
- Vegetarian Option: Substitute the sausage with plant-based sausage or sautéed mushrooms for a vegetarian-friendly version.
- Gluten-Free Option: Use gluten-free pasta to accommodate dietary needs.
- Add More Vegetables: Incorporate spinach, cherry tomatoes, or bell peppers for added nutrition and color.
- Go here to buy the must-have equipment and ingredients for creating a Savory #Pasta con Salsiccia e Rucola now.
Tips
- Pasta Cooking Tip: Always reserve some pasta cooking water! It’s great for adjusting the sauce’s consistency.
- Arugula Substitute: If you can’t find arugula, baby spinach or kale can work as alternatives, although the flavor will change slightly.
- Make Ahead: This dish can be made ahead and reheated. Just add a splash of water or broth when reheating to bring back the moisture.
Nutritional Information Per Serving
- Calories: 500
- Protein: 22g
- Carbohydrates: 65g
- Fat: 20g
- Fiber: 3g
- Sugar: 2g
I hope this guide has made making Pasta con Salsiccia e Rucola seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from a real person like you, so please leave your honest comment!
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>