This fabulous recipe I believe is from Cooking Light – it’s SUPER quick and easy but yummy – the best kind! You could swap any kind of meat or do without meat and add more veggies. We tend to cook too much pasta but this night we didn’t and there was a ton of arugula – the right ratio in my mind. We also find that recipes like this typically don’t taste saucy enough and feel a bit dry but this one didn’t. It came together in about 20 minutes – perfect for a weeknight meal!
Sausage Pasta w/ Arugula and Crispy Bread Crumbs
3/4 lb. gemelli (could use penne too)
3 T. olive oil
1/2 c. panko bread crumbs
1 T. fresh thyme or 1 t. dried thyme
3/4 lb. Italian sausages, casings removed
1 medium onion, thinly sliced
5 oz. Baby Arugula
Cook the pasta according to directions reserving 1/2 c. of the cooking water; drain pasta and return to pot.
Meanwhile heat 2 T. of the oil in a large skillet over medium heat. Add the bread crumbs and cook, stirring often, until golden brown, 2-3 minutes. Mix in the thyme and 1/4 t. each of S&P; transfer to a small bowl and wipe out the skillet.
Heat 1 T. olive oil in the skillet. Add the sausage and onion and cook until browned and cooked through 8-10 minutes. Add everything (including reserved pasta water) to pasta and too to combine. Serve sprinkled with bread crumbs.