• 3 Tbsp. plus 1 tsp. olive oil
  • ¾ pound Italian sausage
  • 4 cloves of garlic, chopped
  • 2 jalapeños, seeded and thinly sliced
  • ⅓ cup oil-packed sun-dried tomatoes, sliced
  • ¾ pound spaghetti
  • ¾ cup pasta water
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ¼ cup grated Parmesan
  • 4 ounces arugula (4 packed cups)


Total time: 30 minutes

In a large skillet, heat 1 tsp. olive oil over medium heat. Add sausage, casings removed, and cook, breaking up meat, until no longer pink, 3 minutes. Add remaining 3 Tbsp. olive oil and garlic and cook until fragrant. Add jalapeños and sun-dried tomatoes and cook 1 minute. Remove from heat and cover.

Meanwhile, boil spaghetti until al dente. Drain, reserving pasta water, and return to pot. Reheat sausage, stir in half of the reserved water and add to pot. Stir over medium-high heat, adding remaining water, until a sauce forms, 1 minute. Season with salt and pepper. Add grated Parmesan and arugula. Stir until wilted and serve.


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