Linguine with Sausage, Ricotta, and Arugula
Linguine with Sausage, Ricotta, and Arugula
I devised this recipe because I wanted to use some awesome ricotta cheese I bought at a farmer's market. The ricotta added a creaminess to the dish. It was perfect for this grey, rainy day.
Ingredients
1 pound linguine
1 pound hot turkey sausage
2 medium onions, thinly sliced
4 medium vine-on tomatoes, rough-chopped
2 cloves garlic, minced
1 cup ricotta cheese
1/4 cup finely grated parmesan cheese
salt, to taste
freshly ground black pepper, to taste
1/2 to 1 lemon for juice and zest, to taste
6 ounces fresh baby arugula
Directions
Cook pasta as directed, drain. HEADS UP: reserve 1 cup of the pasta water before draining.
Meanwhile, cook the sausage in a large skillet on medium-high heat until cooked through and lightly browned.
Remove sausage from pan. Add the onions and tomatoes and cook until onions have started to soften. Add garlic and stir until scent is released, about 30 seconds (don’t burn the garlic!)
Take skillet off the heat and add the ricotta, salt, and pepper.
Mix in pasta and parmesan. Add pasta water in 1/4 cup increments if needed to thin the sauce.
Return skillet to stove on low heat. Add the sausage, lemon zest, and lemon juice, and mix gently.
Add arugula to skillet and cover with lid or foil for a few minutes so that arugula starts to wilt. Remove lid, mix gently, and serve!
I devised this recipe because I wanted to use some awesome ricotta cheese I bought at a farmer's market. The ricotta added a creaminess to the dish. It was perfect for this grey, rainy day.
Ingredients
1 pound linguine
1 pound hot turkey sausage
2 medium onions, thinly sliced
4 medium vine-on tomatoes, rough-chopped
2 cloves garlic, minced
1 cup ricotta cheese
1/4 cup finely grated parmesan cheese
salt, to taste
freshly ground black pepper, to taste
1/2 to 1 lemon for juice and zest, to taste
6 ounces fresh baby arugula
Directions
Cook pasta as directed, drain. HEADS UP: reserve 1 cup of the pasta water before draining.
Meanwhile, cook the sausage in a large skillet on medium-high heat until cooked through and lightly browned.
Remove sausage from pan. Add the onions and tomatoes and cook until onions have started to soften. Add garlic and stir until scent is released, about 30 seconds (don’t burn the garlic!)
Take skillet off the heat and add the ricotta, salt, and pepper.
Mix in pasta and parmesan. Add pasta water in 1/4 cup increments if needed to thin the sauce.
Return skillet to stove on low heat. Add the sausage, lemon zest, and lemon juice, and mix gently.
Add arugula to skillet and cover with lid or foil for a few minutes so that arugula starts to wilt. Remove lid, mix gently, and serve!