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Farfale with Arugula, Sausage, & Garlic




Source of Recipe


Internet


Recipe Introduction


Makes 4 to 6 servings.

Under 30 minutes.

Arugula can be spicy in a salad (the older the leaves, the more peppery the leaves), but its heat is reduced by cooking. Like other greens, it wilts dramatically, so make this rustic but sophisticated pasta when the summer crop of arugula is plentiful and reasonably priced. How can pasta be down_home and elegant at the same time? This pasta is moistened with olive oil, and not tomato sauce, and the better the oil the more delicious the final dish. And resist the temptation to use more sausage, as this small amount allows the arugula to shine through.




List of Ingredients




1 pound arugula
1/3 cup extra-virgin olive oil, preferably estate-quality
1 medium onion, chopped
2 garlic cloves, chopped
4 ounces Italian pork or chicken sausage, casing removed
1/4 teaspoon crushed hot red pepper flakes
1 pound farfale (bow-tied pasta)
1/2 cup freshly grated Parmesan cheese, plus more for serving
Salt, to taste



Recipe



Discard the tough stems from the arugula. Wash the arugula well in a large sink of cold water. Lift the arugula from the water, shake off the excess water, but do not spin dry.

Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook until barely tender, about 9 minutes.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook until the onion softens, about 3 minutes. Add the garlic and stir until it gives off its aroma, about 1 minute. Add the sausage and red pepper flakes and cook, breaking up the meat into small pieces with the side of a spoon, until the meat loses its pink color, about 4 minutes. In four or five additions, add the arugula, stirring until the first batch wilts before adding another. If necessary, remove from the heat and cover to keep warm.

Drain the pasta. Add the arugula and remaining 1/4 cup olive oil and mix well. Add the Parmesan and toss again. Season with salt.

Serve hot, with additional cheese on the side.