Spaghetti with Sausage and Arugula

…Also known as “clean out the refrigerator and throw everything into pasta!”

Which is one of my favorite meals, by the way.

 

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Here’s our cast of leftover characters (minus the spaghetti… and the sausage… even though those are both in the title of the recipe…)

Ingredients:

12 oz dried spaghetti

olive oil

1/2 a yellow onion, diced

red pepper flakes

diced peppers, I used half of a bell pepper and one holy mole pepper (yes that’s actually what it’s called… I grew it in my garden!)

2 sausage links, diced- I used a precooked, mild pork sausage

1/2 cup red wine

1/2 jar of your favorite marinara sauce

3 cups baby arugula

parmesan cheese, for serving

Directions:

In a large stockpot, cook the spaghetti according to package directions, until al dente.

In a medium saute pan, heat the olive oil over medium heat and cook the onion, peppers, and red pepper flakes until vegetables are soft. Add in sausage and brown. Pour in the red wine, making sure to scrape up any brown bits, then add in marinara sauce.

Let sauce simmer for five minutes, then stir in arugula and cook until wilted.

Serve sauce over spaghetti and top with plenty of parmesan cheese!

 

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P.S. Lately I’ve felt like my posts have lacked some, well, creativity… Between getting home from work around 7, watching the Red Sox in the ALCS (seriously guys, let’s wrap this thing up in two more games!), and taking an online class, I haven’t left myself a lot of time for cooking. But what is this online class you might ask?? I’m currently taking a Harvard class offered for free through a program called EdX (learn more about it here), called Science & Cooking: From Haute Cuisine to Soft Matter Science. Ummm yeaahhh that is right up my alley. I’m hoping to start posting weekly about what the class is talking about, including what we’re doing in our at-home lab. Stay tuned!!!

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