Gallery

Jen Causey

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

Nutrition Facts

502 calories; fat 18g; saturated fat 5g; cholesterol 20mg; sodium 499mg; protein 16g; carbohydrates 67g; sugars 4g; fiber 4g; fiber 4mg; calcium 75mg.