Ingredients
- 1 1/2 cups Anna Orecchiette, uncooked
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 3 Italian Sausage Links, casings removed
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- 2 cans Cento All Purpose Chicken Broth (14.5 oz)
- 1 jar Cento Chefs Cut Roasted Peppers (12 oz)
- 4 cups Arugula
- 1/2 cup Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until fragrant and softened. Stir in sausage, seasoning with salt and black pepper, and cook until browned, breaking it up as it cooks. Pour in one can of chicken broth and let it simmer for a few minutes. Add pasta and roasted peppers, allowing broth to reduce by half. Pour in second can of broth and continue simmering. Stir in arugula until just wilted, tossing everything together. Finish with a generous sprinkle of grated Parmesan before serving. Serves 4.
