Food and the City: Orecchiette with Sausage + Arugula in a white wine sauce Yum

April 15, 2013

Orecchiette with Sausage + Arugula in a white wine sauce

I know, if I put up another pasta recipe you're going to punch me in the face.

Violence is so not the answer kids. Pasta is. Pasta is always the answer. And here, its usually whats for dinner. Why? Because I'm lazy and pasta is a lazy person creation because it usually takes the same length of time as a rerun of Friends or Roseanne.. so ya know.. its perfect for me.



Also perfect for me, the freakin amazing weather NY has been having. Please stay like this forever. Pleeeeeeeaaaaassssseeeeeeee I'll never ask for another thing again plzzzzzzzzzzzzzzzzzzzz.....



I like you, New York.
(and pasta)



Orecchiette with Sausage + Arugula in a white wine sauce 

1lb Orecchiette Pasta
1 T Butter
1 1/2 lb Sweet Italian Sausage, casings removed + crumbled
1 T Garlic, minced 
3 T Olive Oil
1 cup White Wine
2 cups Arugula 

Bring a pot of water to a boil and cook pasta until al dente. Drain, add in 1 tablespoon of butter, and set aside.

Heat 1 tablespoon of olive oil on medium heat. Add in garlic and saute for 30 seconds. Add in crumbed sausage and saute in garlic. Allow to brown completely, about 6-7 minutes.

Add in white wine and scrape at the bottom of the pan to release brown bits. Add in your arugula and allow to wilt for 30 seconds. Top with remaining 2 T of olive oil and give it all one final toss.

Transfer for a serving plate and enjoy!