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Serves: 4
This is a great weeknight dinner recipe! The fresh flavors of the cherry tomatoes and arugula pack a punch combined with the tasty pesto sausage. Pair this with a hearty red wine like our Tizona by Bokisch Malbec or Syrah.
Ingredients
- 4 Pesto Sausages (preferably from Lockeford Meats)
- 1 lb Penne Pasta
- 4 cloves of garlic (thinly sliced)
- 1 container of cherry tomatoes
- 2 cups baby arugula
- ½ cup broth or white wine
- Parmesan cheese
- Extra Virgin Olive Oil
- Salt and Pepper
Instructions
- Boil pasta in salted water until al dente.
- While pasta is cooking, cut and brown the sausages in a large skillet with a little olive oil.
- Add the garlic and the whole cherry tomatoes.
- Cook for about 5 minutes until the tomatoes begin to burst.
- Add the broth or wine to deglaze the pan and bring to a simmer.
- Drain the pasta and reserve 1 cup of pasta water.
- Add the pasta to the large skillet and mix together with the fresh arugula and the reserved cup of pasta water.
- Drizzle with olive oil, salt and pepper to taste, sprinkle with grated parmesan.
