Updated from July 2013 and in time for summer meals
Our daughter loved to cook last year, I suggested she find something to make for dinner. “Let us know what you need from the grocery store and we can make it happen”. So, low and behold our little chef is back in the kitchen whipping up a Cooking Light dinner for the four of us.
Sausage, Tomato and Arugula Fettuccine
1 (9-ounce) package refrigerated fettuccine
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup cooking liquid, and arugula; toss well. Sprinkle with pecorino romano.