Jen Causey
Hands-On Time
20 Mins
Total Time
20 Mins

How to Make It

Step 1

Cook the pasta according to the package directions, reserving ½ cup of the cooking water.

Step 2

Meanwhile, heat the oil in a large skillet over medium. Add the soppressata and cook, stirring occasionally, until crisp, 5 minutes; remove with a slotted spoon
 to a paper towel–lined plate. Reduce heat to medium-low. Add the garlic and red pepper; cook, stirring occasionally, until the garlic is soft, about 2 minutes. Remove from heat. Stir in the sour cream, lemon juice, black pepper, ⅓ cup of the reserved cooking water, and the salt. Add the pasta and toss to combine.

Step 3

Transfer the pasta to a large bowl; add the arugula. Toss until the arugula wilts, adding more cooking water as needed. Top with the soppressata.

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