One-Pot Penne with Sausage and Arugula
1 T. olive oil
1 package Italian sausage links, casings removed
1 medium yellow onion, sliced thin
4 cloves of garlic or green garlic stalks, chopped
leaves from 6 sprigs of fresh oregano
1 tsp. salt
1/4 c. dry white wine
2 T. lemon juice
1 bag arugula
8 oz. penne pasta
grated Parmesan cheese, for serving
Heat olive oil over medium heat in a large skillet. Add sausage and brown, using a spatula to break it up as it cooks. Add onion, garlic, oregano and salt. Once sausage is browned, add wine and lemon juice, and stir, scraping browned bits off the bottom of the pan. Add arugula in batches to cook it down.
Add uncooked penne to the pan, and stir. Add enough water so pasta is almost covered (about 2½ cups). Bring to a boil and cook, stirring frequently, for 15 to 20 minutes or until almost all of the liquid is absorbed and the pasta is tender. Serve with grated Parmesan cheese.
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Recipe adapted from Girl Gone Gourmet.
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