Total happiness in a bowl: pasta, sausage, tomatoes and herbs. The tomatoes get sweet and tender and turn into sauce with the stock and the pasta. Without ever adding any butter, the spaghetti sauce is rich and silky. Adding the herbs at the end gives the dish a fresh pop of color and flavor. This is one healthy pasta recipe we can definitely get behind!

Cooking Light
Source: 400 Calorie Recipes

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Recipe Summary

active:
25 mins
total:
25 mins
Servings:
4
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

379 calories; protein 23g 46% DV; carbohydrates 51g 17% DV; exchange other carbs 3.5; dietary fiber 8g 32% DV; sugars 8g; fat 12g 19% DV; saturated fat 2g 10% DV; sodium 479mg 19% DV.