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 have great food, a wonderful ambiance, and terrific service! They serve a linguine with turkey Italian sausage, tomatoes, arugula, and ciliengini (mozzarella) dish, 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 was fairly simple to make and a huge hit with my entire family. The kids didn’t love the arugula but they gobbled up everything else. I can’t wait to make this again, and again, and again.
Linguine with Turkey Italian Sausage, Tomatoes, Arugula, and Ciliengini:
Ingredients:
- 1-2 tsp olive oil
- 5 turkey Italian sausages, removed from casings
- 5 cloves of garlic, minced
- 1 cup of chicken broth
- 1/2 – 1 tsp dried oregano
- 1 1/2 cups of grape tomatoes
- 1 1/2 cups of arugula
- 10-12 balls of ciliengini mozzarella cheese, sliced in half
- Sea salt and freshly cracked pepper, to taste
- 9 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.
Cook 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.
Drain the pasta and add to the sauce, toss to coat. Add the arugula and ciliengini cheese then serve immediately. Enjoy!
Equipment
Ingredients
- 1-2 tsp olive oil
- 5 turkey Italian sausages removed from casings
- 5 cloves of garlic minced
- 1 cup of chicken broth
- ½ - 1 tsp dried oregano
- 1 ½ cups of grape tomatoes
- 1 ½ cups of arugula
- 10-12 balls of ciliengini mozzarella cheese sliced in half
- Sea salt and freshly cracked pepper to taste
- 9 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.
- Cook 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.
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!