Creamy Roasted Tomato & Sausage Pasta with Arugula

Creamy Roasted Tomato Sausage Pasta with Arugula

Creamy Roasted Tomato Sausage Pasta with Arugula

ingredients:

• 1 tbsp olive oil

• 2 cups cherry tomatoes

• 2 large handfuls of arugula

• 14 oz ground mild italian chicken sausage

• 8 oz chickpea penne pasta (I like Banza), + pasta water

• 1 egg, room temp

• 2/3 parmesan, plus more for topping

• 3/4 tsp salt

• 1/2 tsp garlic powder

• black pepper, I like a lot!

• optional: a handful of basil, chopped, and tossed in at the end

DIRECTIONS:

1. Preheat oven to 400 degrees F and line a small baking sheet with parchment paper.

2. Add tomatoes to prepared baking sheet and spray/drizzle with olive oil and a little salt. Bake for 30-40 minutes or until tomatoes start to wrinkle/char a bit!

3. While the tomatoes are cooking, in a saute pan over medium heat, add olive oil and sausage. Continue to break up into smaller pieces as it cooks until no pink remains.

4. Cook pasta according to package directions and save the pasta water when you drain it. Add pasta back to the empty pot along with the chicken sausage.

5. Add ~1/3 cup hot pasta water to the pot with your room temperature egg and stir until creamy. Add in parmesan, garlic powder, salt and pepper.

6. Gently fold in arugula and roasted tomatoes. Add basil if using and more pasta water as needed.