Whole-Grain Spaghetti with Italian Turkey Sausage, Arugula & Balsamic Tomato Sauce

Ingredients

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  1 tbspn or 15g

• Italian sausage

  Turkey, smoked

  6 oz or 170g

• Cherry tomatoes

  Red, ripe, raw, year round average

  12 oz or 340g

• Yellow Onion

  Freshdirect

  1 onion or 148g

• Garlic

  Raw

  6 clove or 18g

• White wine

  Alcoholic beverage, table, sauvignon blanc

  2 fl oz or 59g

• Chicken stock

  Soup, home-prepared

  2 ½ cup or 600g

• Spices Ground Black Pepper

  Compliments

  ½ tsp or 2g

• Organic Whole Wheat Spaghetti

  Trader Joe's

  8 oz, dry or 224g

• Baby Arugula

  Dole

  5 oz or 142g

• Red wine vinegar

  2 tbsp or 30g

• Basil

  Spices, dried

  2 tbsp, ground or 9g

• Parmesan cheese

  Grated

  ¼ cup or 25g

Directions

1. Heat oil in a Dutch oven over medium-high. Add sausage, and cook, stirring often to break into pieces, until sausage is barely pink, about 4 minutes. Add tomatoes, onion, and garlic, and cook, stirring often, until vegetables are softened, about 4 more minutes. Add wine, and cook until reduced by half, about 2 minutes, scraping bottom of Dutch oven to release any browned bits. Add chicken stock and pepper, and bring to a boil. Add broken pasta, and stir, making sure pasta is mostly submerged. Reduce heat to medium; cover and cook until pasta is al dente, about 7 minutes.
2. Remove from heat, and stir in arugula and vinegar. Toss until arugula is wilted, about 1 minute. Spoon 1 1/2 cups into each of 4 bowls, and top each bowl with basil and 1 tablespoon of cheese.