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Fusilli with Italian Sausage & Arugula

December 2005/January 2006, EatingWell Serves Two

Your rating: None Average: 4 (80 votes)

A whole teaspoon of black pepper along with a small amount of Italian turkey sausage deliver a piquant flavor without adding too much in the way of saturated fat and calories in this quick pasta dish. For maximum taste, use a high-quality cheese.



READER'S COMMENT:
"I had the same issue as others with the cheese clumping into one big mess. So I instead, added a little cheese at a time directly to the pasta. I got better results. Overall the flavor was good but not great. My picky boyfriend enjoyed...
Fusilli with Italian Sausage & Arugula

12 Reviews for Fusilli with Italian Sausage & Arugula

08/11/2010
Anonymous

This is a very easy recipe. I used shells because that's what I had on hand. I over-did the water in the parm b/c I though it would be too dry. Now mixed with the pan juices, my dish is a little runny, but that's ok. I think it would work well with any ground meat, not just Italian sausage.

Comments
06/28/2010
Anonymous

Such an easy yet flavorful recipe! I used rotini instead of fusilli and it turned out wonderful, a definate keeper!

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