Linguine with Turkey Italian Sausage, Tomatoes, Arugula, and Ciliengini
Servings 4
Equipment
- Large skillet
- Large pot
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!