Turkey Sausage and Arugula Pasta

We often make this recipe when we want a bit lighter fare and we want it quickly! The last time we made this recipe, we substituted hot italian PORK sausage for the hot Italian TURKEY sausage listed in the original recipe. The author of the recipe in Eating Well magazine (December 2005/January 2006) cautioned to use a good quality imported Italian cheese to maintain flavor balance. The recipe is linked here.

We would also recommend using the turkey sausage the author recommends; the pork sausage we substituted was not as good. We think the pork sausage was a bit too greasy for this recipe. Here is a picture of our dish, but remember if you try this dish, the author’s recommendations are probably the best!

Turkey Sausage and Arugula Pasta

Turkey Sausage and Arugula Pasta

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