Fresh Tagliatelle with Sausage, Red Peppers, and Arugula

Fresh Tagliatelle with Sausage, Red Peppers, and Arugula
Photo by Scott Phillips


  • 8 oz. hot or sweet Italian sausage, casings removed
  • ½ cup heavy cream
  • 1 13-oz. jar roasted red peppers, drained and finely chopped (1-¾ cups)
  • 4 cups loosely packed baby arugula (about 2-½ oz.)
  • 2 medium cloves garlic, minced
  • 1 10-oz. package fresh tagliatelle or fettuccine
  • ¾ oz. (½ cup) freshly grated Parmigiano-Reggiano
  • + 4 more ingredients
    • Kosher salt
    • 2 Tbs. extra-virgin olive oil
    • Freshly ground black pepper
    • 8 large fresh basil leaves, thinly sliced (optional)

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the olive oil in a 12-inch skillet over medium heat. Break the sausage into bite-size pieces and add them to the skillet. Cook, stirring frequently, until browned, about 4 minutes. Pour off all but 1 Tbs. of the fat...

View full recipe at Fine Cooking


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