- - 1 pound Farfalle Pasta
- - 1 pound sweet Italian sausage
- - 1 sliced vidalia onion
- - 2 large, ripe fresh tomatoes, diced.
- - 3 cloves garlic
- - 12 ounces arugula
- - 12 ounce can, low sodium chicken broth
- - Crushed red pepper to taste
DirectionsIn a large saute pan, brown the sausage, remove from pan and set aside to cool. In the saute pan, add some additional olive oil, the sliced garlic and the onion and saute until the garlic and onion softens about 3-4 minutes. Add the diced tomatoes and simmer 15-20 minutes until the tomatoes break down. Add the broth a little at a time as the tomatoes break down. You don't want the pot to be dry. I ended up using about 7/8 of the can.
Next, add the sausage back to the pan and finish cooking through as you drop the pasta into the water.
Finally, drain the cooked pasta to the pan with the sauce, add the arugula, toss and transfer to a serving platter. Serve immediately with lots of grated pecorino and hot pepper flakes. It's simple, and doesn't get much better.