• 12 oz pasta, whole-wheat, shells or twists or other short whole-wheat pasta
  • 8 oz sausage, Italian turkey, hot links, removed from casings
  • 3 clove(s) garlic, chopped
  • 8 cup(s) lettuce, arugula or baby spinach
  • 2 cup(s) tomato(es), cherry halved
  • 1/2 cup(s) cheese, Parmesan or Pecorino Romano, finely shredded, plus more to taste
  • 1 tsp pepper, black ground
  • 1/4 tsp salt
  • 1 Tbsp oil, olive, extra-virgin


1. Bring a large pot of water to a boil. Cook pasta until just tender, 9 to 11 minutes, or according to package directions.

2. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in garlic, arugula (or spinach) and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down about 3 minutes. Remove from heat; cover and keep warm.

3. Combine 1/2 cup cheese, pepper and salt in a large bowl. Measure out 1/2 cup of the cooking liquid; drain the pasta. Whisk the cooking liquid and oil into the cheese mixture; add the pasta and toss to combine. Serve the pasta topped with the sausage mixture and an extra sprinkle of cheese, if desired.

Recipe courtesy of

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