Sausage, Tomato, And Arugula Fettuccine

• 1 (9-ounce) package refrigerated fettuccine
• 1 tablespoon olive oil
• 6 ounces Italian turkey sausage
• 2 teaspoons minced garlic
• 1 pint cherry tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups baby arugula leaves
• 2 ounces pecorino Romano cheese, shaved

1. 1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
2. 2. While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes, salt, and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup cooking liquid, and arugula; toss well. Sprinkle with pecorino Romano.

olive oil, italian turkey sausage, garlic, tomatoes, salt, freshly ground black pepper, baby arugula, romano cheese

Taken from www.epicurious.com/recipes/member/views/sausage-tomato-and-arugula-fettuccine-50115622 (may not work)