One of the things that I love about cooking is that the possibilities are endless. There is never a shortage of great recipes, new ideas or inspiration. But sometimes I get so caught up in my excitement over sharing something new with you, that I forget about my old favorites. You know, the recipes that I make time and time again – especially the ones that I made long before I even started this blog.
This pasta is one of those recipes. I have been making this for what seems like forever. It is a quick and easy meal – perfect for busy weekdays. I honestly can’t believe that I never thought to share it here with you before now.
This dish is so light and fresh. And you can use whatever type of pasta you have on hand. It is full of awesome veggies, like tomatoes, roasted red peppers, and arugula, which pair really well with some sliced chicken sausage and a little bit of cheese. Top it all off with fresh basil and you have a fabulous meal that you’ll want to make again and again. Well, at least for me : )
- 13 ounces pasta, such as penne
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 3 links cooked chicken sausage, sliced ¼ to ½ inch thick
- 2 cloves garlic, minced
- 1 (6 ounce) jar roasted red peppers, drained and chopped (about 1 ¼ cups)
- 1 pint cherry tomatoes, halved
- ½ cup low sodium chicken broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 cups loosely packed baby arugula
- ¼ cup mascarpone cheese
- ½ cup freshly grated parmesan
- 8 large fresh basil leaves, thinly sliced
- Cook the pasta according to the package directions. Drain and set aside.
- Meanwhile, set a large skillet over medium heat. Add in the olive oil. When hot, add the shallot and sausage to the skillet. Cook for about 5 to 6 minutes, until the sausage is lightly browned and the shallot is soft. Add in the garlic and cook for 30 seconds, until fragrant. Add in the peppers, tomatoes, chicken broth, salt and pepper. Bring to a simmer, then reduce the heat and simmer gently for about 5 to 6 minutes, until the tomatoes are softened. Stir in the arugula and cook until slightly wilted.
- Turn off the heat. Stir in the mascarpone. Next add in the parmesan and drained pasta. Toss until combined. Season with additional salt and pepper to taste (I didn’t add any). Top with the basil.
Heavily adapted from Fine Cooking.