Spicy Sausage and Arugula Penne

Makes 6 servings

12 ounces penne pasta

1 pound spicy Italian sausage meat

1 large yellow onion, diced


5-ounce package arugula

1 cup grated Parmesan cheese

Salt and ground black pepper


In a large sauté pan over medium-high, brown the sausage meat and onion until cooked through, about 10 minutes. As it cooks, use a wooden spoon to break up the meat into bite-size chunks. Add the sun-dried tomatoes and arugula, then toss well. Add the pasta and toss until heated through and the arugula just begins to wilt.

Add half of the cheese and a splash of the reserved pasta cooking water. Toss well, adding more water if desired to create a sauce. Serve topped with the remaining cheese.

Per serving: 490 calories; 190 calories from fat (39 percent of total calories); 22 g fat (7 g saturated; 0 g trans fats); 70 mg cholesterol; 47 g carbohydrate; 28 g protein; 3 g fiber; 750 mg sodium.

When you select the right ingredients, it doesn’t take many of them to create a fantastic dinner. Nor much time.

The trick is to pick ingredients with tons of flavor, then let them do the heavy lifting for you. I usually start with a main ingredient that is basically agreeable to any flavor. Chicken, pasta, pork tenderloin, potatoes — all great choices.

Next, pick a few pantry staples that pack gobs of flavor. Cheeses, cured meats, hot peppers, and just about any sauce or seasoning you care to pick up in your grocer’s international aisle.

This recipe for spicy sausage and arugula penne is a great example of this approach. I boil up some pasta, then toss it with browned peppery sausage, deliciously bitter baby arugula, some savory sun-dried tomatoes and grated Parmesan. The result is amazing.

And of course, the recipe is incredibly versatile. No sausage? Used ground beef, pork or turkey. Don’t care for sun-dried tomatoes? Use roasted red peppers. Parmesan not your style? Try an aged Gouda or crumbled feta.


