Pasta With Sausage, Arugula, and Crispy Bread Crumbs
Serves 4|
Hands-On Time:
20m|
Total Time:
20m
Ingredients
- 3/4 pound gemelli or another short pasta
- 3 tablespoons olive oil
- 1/2 cup panko bread crumbs
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- kosher salt and black pepper
- 3/4 pound Italian sausage links, casings removed
- 1 medium onion, thinly sliced
- 5 ounces baby arugula (about 6 cups)
Directions
- Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
- Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the bread crumbs and cook, stirring often, until golden brown, 2 to 3 minutes. Mix in the thyme and ¼ teaspoon each salt and pepper; transfer to a small bowl. Wipe out the skillet.
- Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the sausage and onion and cook, breaking up the sausage with a spoon, until the onion is soft and the sausage is browned and cooked through, 8 to 10 minutes.
- Add the sausage mixture, arugula, and ¼ cup of the reserved cooking water to the pasta and toss to combine (add more cooking water if the pasta seems dry). Serve sprinkled with the bread crumbs.
Nutritional Information
- Per Serving
- Calories 594
- Fat 23g
- Sat Fat 6g
- Cholesterol 25mg
- Sodium 669mg
- Protein 22g
- Carbohydrate 75g
- Sugar 6g
- Fiber 4g
- Iron 4mg
- Calcium 96mg
What does this mean? See
Nutrition 101
.
Quick Tip
Panko are Japanese-style bread crumbs. Coarser than regular dried bread crumbs, they hold their shape and remain crunchy during
cooking or baking. Try them on casserole or in place of croutons in salads or soups.
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