Orecchiette with Sausage and Arugula

• μερίδες: 4 servings
• συνολικός χρόνος: 30 minutes

Υλικά

1 pound orecchiette pasta

1 tablespoon extra-virgin olive oil, plus more to serve

1 pound sweet or hot Italian sausage, casing removed

2 bunches scallions, sliced, white and green parts reserved separately

4 medium garlic cloves, chopped

2 teaspoons fennel seeds

¼ cup dry vermouth or white wine

1 teaspoon grated lemon zest

5 ounce container baby arugula, roughly chopped

1½ ounces Parmesan cheese, finely grated (¾ cup), plus more to serve

Οδηγίες

In a large pot, bring 4 quarts water to a boil. Add 2 tablespoons salt and the pasta, then cook, stirring occasionally, until just shy of al dente. Reserve 1 cup of cooking water, then drain. Return the pasta to the pot.

While the pasta cooks, in a 12-inch skillet over medium-high, heat the oil until shimmering. Add the sausage and cook, breaking it into small chunks, until well browned, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate, then pour off and discard all but 1 tablespoon of the fat.

To the fat in the pan, add the scallion whites, garlic and fennel seeds. Cook over medium, stirring, until the scallions are softened, 2 to 3 minutes. Add the vermouth and cook, scraping up any browned bits, until most of the liquid evaporates, about 1 minute. Stir in the reserved cooking water, the lemon zest and half of the scallion greens. Bring to a simmer and cook until slightly thickened, 1 to 2 minutes.

Pour the mixture over the pasta, then add the sausage. Cook over medium, stirring, until heated through, 1 to 2 minutes. Add the arugula and toss to wilt. Off heat, stir in the Parmesan. Serve sprinkled with the remaining scallion greens and drizzled with oil; offer additional Parmesan on the side.