Orecchiette with Tomatoes and Arugula

Orecchiette with Tomatoes and Arugula

Five in 25

Five Ingredients

2 links of mild Italian sausage

12 oz orecchiette pasta

4-6 oz Manchego cheese, grated

12 oz grape or cherry tomatoes

5 oz (1 package) baby arugula

From the Pantry

1 T olive oil

Remove the casing from the sausage and crumble into small pieces. In a skillet over medium heat, add the olive oil and sausage and cook, crumbling into small pieces for 4-5 minutes or until cooked through. Remove sausage from the pan and set aside.

Cook the orecchiette per package directions.

Add the tomatoes to the skillet with the oil and rendered sausage fat and cook for 4-5 minutes or until just softening and blistered.

Reserve 1 cup of the pasta cooking liquid and drain the pasta. Add the pasta to the skillet along with a splash of cooking water. Deglaze any fond from the bottom of the pan. Add the sausage and cheese and stir to combine. Add the arugula in handfuls and stir. Add more arugula as each batch wilts.

Season to taste with salt and pepper and serve immediately. Garnish with more cheese and fresh arugula leaves.