Recipes »Spaghetti With Garlic, Lamb Sausage, and Arugula

A Brix Picks Original

I am usually slave to a recipe, so I was very proud of myself for producing such a great meal tonight without one. I owe a lot, of course to the awesome ingredients I picked up from Eataly (a madhouse on the weekend, phew!).

I opted for a thin lamb sausage that proved to be delicious and a jar of Sugo al Pomodoro e Verdure Dell’Otro (tomato and vegetable sauce).

I had my favorite dry pasta waiting at home – Rao’s and went to work.

I started with tons of garlic slices (at least 5 cloves), olive oil and the sausage and let it cook while the water boiled.

Once the sausage was browned and the pasta was cooking (9 and a half minutes makes perfect al dente) I added the jar of tomato sauce, parmesan rind, garlic salt and cracked pepper.

Lastly, with just a few minutes left on the pasta, I threw in three handfuls of arugula which wilted quickly as well as a splash of lemon juice.

Just add the pasta to the mixture once it’s done and top with a heap of parmesan – mmmm!

I deserved (and got) a Sixpoint Sweet Action for such a yummy meal.

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Posted on July 31, 2011

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