4 ounces pasta, such as shells or fusilli* 4 ounces hot Italian sausage, removed from casing 2 cloves garlic, chopped 4 cups arugula or other greens ½ cup diced tomatoes ¼ cup finely shredded Pecorino Romano, or Parmesan cheese 1 teaspoon freshly ground pepper ⅛ teaspoon salt 2 teaspoons extra-virgin olive oil
Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes, or according to package directions.
Cook sausage in a large nonstick skillet over medium-high heat, breaking it into small pieces with a wooden spoon, until cooked through, 2 to 4 minutes. Stir in garlic, arugula and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, 1 to 2 minutes. Remove from the heat; cover and keep warm.
Combine cheese, pepper and salt in a large bowl. Measure out 2 tablespoons 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-arugula mixture.
Specialty Diets Hacks
Pasta: GF, AID, TCD, SCD replace with Gulten Free Pasta or Spiraled Vegetables
Tomatoes: TCD replace with Olives