Linguine with Turkey Italian Sausage, Tomatoes, Arugula, and Ciliengini
There is a restaurant in our town called Mingo that my husband and I love. They serve great food, a wonderful ambiance, and terrific service! One of my favorite dishes they serve is linguine with Italian sausage, tomatoes, arugula, and ciliengini (mozzarella), which makes me drool. It’s so simple, hearty, and delicious that I crave it weekly. I decided to try to recreate it at home, and I was very proud of myself because it turned out delicious and very close to the original. This linguini with sausage recipe was fairly simple to make, a huge hit with my entire family, and we thought it paired nicely with a kale Caesar salad and some crusty bread.
Linguine with Turkey Italian Sausage, Tomatoes, Arugula, and Ciliengini
Ingredients:
- 1 tbsp olive oil
- 5 turkey Italian sausages, removed from casings (chicken or pork Italian sausage also works well)
- 5 cloves of garlic, minced
- 1 cup of chicken broth
- ½ – 1 tsp dried oregano
- 1½ cups of grape tomatoes
- 1½ cups of arugula or spinach
- 12 balls of ciliengini mozzarella cheese, sliced in half
- Sea salt and freshly cracked pepper, to taste
- 8 oz linguine, cooked per instructions
How to Make Linguine with Turkey Italian Sausage, Tomatoes, Arugula, and Ciliengini
Heat the olive oil in a large skillet over medium-high heat. Remove the sausage from the casings and form it into small balls.
Place the balls into the skillet and cook for 4-5 minutes. Add the minced garlic and tomatoes, then stir constantly for 1 minute.
To the skillet, add the chicken broth, oregano, sea salt, and freshly cracked pepper. Break up a few of the tomatoes by piercing them with a spatula.
Simmer for 8-10 minutes while the pasta is cooking. Taste the sauce and re-season with sea salt, freshly cracked pepper, and oregano, if needed.
Cook the linguine in a large pot of well-salted water according to the package instructions to al dente.
Drain the pasta and add it to the sauce, tossing to coat, and allowing it to simmer for a few minutes.
Add the arugula and ciliengini cheese, then serve immediately. Enjoy!
Equipment
Ingredients
- 1 tbsp olive oil
- 5 turkey Italian sausages removed from casings (pork and chicken Italian sausage works great too)
- 5 cloves of garlic minced
- 1 cup of chicken broth
- ½ - 1 tsp dried oregano
- 1½ cups of grape tomatoes
- 1½ cups of arugula
- 12 balls of ciliengini mozzarella cheese sliced in half
- Sea salt and freshly cracked pepper to taste
- 8 oz linguine cooked per instructions
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Remove the sausage from the casings and form it into small balls.
- Place the balls into the skillet and cook for 4-5 minutes.
- Add the minced garlic and tomatoes, then stir constantly for 1 minute.
- To the skillet, add the chicken broth, oregano, ]sea salt, and freshly cracked pepper.
- Break up a few of the tomatoes by piercing them with a spatula.
- Simmer for 8-10 minutes while the pasta is cooking.
- Taste the sauce and re-season with sea salt, freshly cracked pepper, and oregano, if needed.
- Cook the linguine in a large pot of well-salted water according to the package instructions to al dente.
- Drain the pasta and add it to the sauce, tossing to coat, and allowing it to simmer for a few minutes.
- Add the arugula and ciliengini cheese, then serve immediately. Enjoy!
Oh my. I love every one of these ingredients, and I make something very similar. I always use the turkey sausage and love it. I have a nice package of arugula in my fridge from Fresh & Easy this moment. Hmmmmm….
what a healthy pasta dish!
Wow thats wonderful one pot colorful meal.
Colourful and very lovely..
This sounds so good…and your photos are fantastic! Saving this to try soon, thanks!
Sausages are always a nice addition =) yummy!
We made a close variation of this last night – AMAZING. Loved the sauce that mixed up and the arugula added so much. We can't wait to make this again – thank you!