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Whole-Grain Spaghetti with Italian Turkey Sausage, Arugula & Tomato Sauce-Dutch Oven
- The Unscripted Years
- Jan 9
- 2 min read
Updated: Jan 10
Total happiness in a bowl: pasta, sausage, tomatoes and herbs. The tomatoes get sweet and tender and turn into sauce with the stock and the pasta. Without ever adding any butter, the spaghetti sauce is rich and silky. Adding the herbs at the end gives the dish a fresh pop of color and flavor. This is one healthy pasta recipe we can definitely get behind!
Prep Time:
25 mins
Total Time:
25 mins
Servings:
4
Nutrition Profile:
Ingredients
1 tablespoon olive oil
6 ounces sweet or hot Italian turkey sausage, casings removed
12 ounces cherry tomatoes or multicolor cherry tomatoes, halved if very large
1 cup chopped yellow onion
6 small garlic cloves, thinly sliced
¼ cup dry white wine
2 ½ cups unsalted chicken stock
½ teaspoon black pepper
8 ounces whole-grain spaghetti noodles, broken in half
5 ounces baby arugula
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
¼ cup finely grated Parmesan cheese
Directions
Step 1
Heat oil in a Dutch oven over medium-high. Add sausage, and cook, stirring often to break into pieces, until sausage is barely pink, about 4 minutes. Add tomatoes, onion, and garlic, and cook, stirring often, until vegetables are softened, about 4 more minutes. Add wine, and cook until reduced by half, about 2 minutes, scraping bottom of Dutch oven to release any browned bits. Add chicken stock and pepper, and bring to a boil. Add broken pasta, and stir, making sure pasta is mostly submerged. Reduce heat to medium; cover and cook until pasta is al dente, about 7 minutes.
Step 2
Remove from heat, and stir in arugula and vinegar. Toss until arugula is wilted, about 1 minute. Spoon 1 1/2 cups into each of 4 bowls, and top each bowl with basil and 1 tablespoon of cheese.
Originally appeared: 400 Calorie Recipes
Nutrition Facts (per serving)
379 | Calories |
12g | Fat |
51g | Carbs |
23g | Protein |
Printable Recipe
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