Sausage, Tomato, and Arugula Fettuccine

This pasta is the definition of light and fresh. It is so simple and easy to put together in about 20 minutes. If you are looking for something at the last minute, this is the perfect dish for the spring. Next time I think I'll add a little kick with some crushed red pepper or spicy sausage. 

Sausage, Tomato, and Arugula Fettuccine

Adapted from Cooking Light

8 ounces uncooked fettuccine

1 tablespoon olive oil 

6 ounces Italian turkey sausage

2 teaspoons minced garlic

1 pint cherry tomatoes 

1/4 teaspoon freshly ground black pepper

2/3 cup chicken broth (I used vegetable broth because I didn’t have chicken broth)

3 cups baby arugula leaves 

Pecorino Romano cheese, shaved

Cook pasta according to package directions, omitting salt and fat. 

While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup broth, and arugula; toss well. Sprinkle with pecorino Romano, a must!