Ingredients:
3 garlic cloves, sliced
1 pint of sliced mushrooms (optional)
1 onion, diced
1 lb Italian sausage, casings removed
1-2 tbsp olive oil
1/3-1/2 cup sundried tomatoes (packed in oil), sliced thin
1 lb pasta (penne, farfalle, fusilli)
1 tsp red pepper flakes
1 package of baby arugula, about 4 cups
1/4 cup white wine
Parmesan or Pecorino Romano cheese
Instructions:
Crumble and cook sausage in medium to large pan or pot and remove from pan when cooked through.Add olive oil, mushrooms and onions (on medium-high heat) and saute for about 10-15 minutes.
Add garlic and cook until golden. Add sundried tomatoes (on medium heat) and white wine and bring to a boil. Add sausage back in. Remove from heat.
Meanwhile, cook pasta one minute less than the package says.
Ladle about 1/4 cup of pasta cooking water into the saute pan. Add 1 teaspoon red pepper flakes.
Drain pasta, add to the pan and add arugula. Toss over medium heat, about 30 seconds.
Garnish with cheese.
