Orecchiette with Tomatoes, Sausage, and Arugula


  • 1 lb dry orecchiette, cook according to package direction, rinse and drain, set aside
  • 1/2 cup reserved pasta water
  • 4 tablespoons olive oil
  • 4 smoked sausage links, sliced 1/2"
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon dried chili flakes
  • 2 cups cherry tomatoes, halved (unless they're small, then leave whole)
  • 1/2 cup grated parmesan, plus more for sprinkling
  • 3 cups arugula
  • Salt and pepper
  • Warm 2 tablespoons of olive oil in a skillet over medium heat. Add sliced sausage into the skillet and cook until brown, stir occasionally. Transfer to a plate and set aside.
  • In a different large skillet, warm the remaining 2 tbsp oil, add garlic and chili flakes. Cook until fragrant and almost brown. Add cherry tomatoes into the skillet, toss until well coated with garlic oil. Cook for about 3 minutes until the tomatoes start to wilt. Add pasta, sausage, and pasta water into the skillet, mix until combined. Next, add grated parmesan into the pasta, stir to mix. Season with salt and pepper.
  • Remove the skillet from he heat, gently fold in half of the arugula. Transfer pasta into individual plates, top with more arugula and sprinkle with more parmesan. Serve and enjoy.