Farfalle Romesco with Sausage & Arugula
When I discovered that marvelous Smoky Spanish Romesco Sauce, the first dish I thought of making with it was pasta, and even though I hear it is typically used with seafood in Spain, I wanted sausage with it. And wilty spinach and arugula, some sweet pepper slices and sauteed onions. And so that is exactly what I did.
And then I reveled in this marvelous mix of flavors and colors. I used a cheese-stuffed chicken sausage, but you can use another style of sausage if you prefer. Choose a lean sausage free of nitrates for best health benefits.
The other wonderful thing about this recipe is if you have the Romesco Sauce in the fridge, it’s ready in a jiffy, perfect for a busy weeknight.
- 4 oz. whole wheat farfalle pasta
- 1 teaspoon olive oil
- 1 small onion, peeled and chopped
- 4 small sweet peppers, sliced and cored (or about 1/3 - 1/2 cup sweet bell pepper slices)
- 2 chicken sausages, sliced (or other sausages, as you prefer)
- 2 oz. arugula/spinach mix
- 6 Tablespoons warm Romesco sauce (recipe here)
- Cook the pasta according to the package instructions. When the pasta is done, pour into a strainer.
- While the pasta is cooking, prep the rest of the ingredients. Once it's done, take the hot saucepan and heat the olive oil over medium heat. Add the onion and saute until soft. Add the sweet peppers and sausage slices and saute for a few minutes until the sausage is warmed and lightly brown and the peppers are softened.
- Mix in the arugula/spinach mix, the drained pasta and the Romesco sauce just until everything is hot and the greens are softened and limp.
- Divide into two servings and enjoy the pasta immediately, while it's still warm and wonderful.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was featured at Style Motivation: 18 Perfect Pasta Recipes.