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Penne with Hot Italian Beef Sausage and Arugula


This is probably my favorite way to cook the terrific sausage that I get from my CSA. I originally got the idea from Epicurious, but have long since dispensed with the recipe itself.

First, I set a big pot of heavily salted water to boil (as salty as the Mediterranean, so it goes), and I preheat my oven to 350°. When the water starts to boil, I add the penne. I figure about 1/2 a pound of penne to 1 pound of sausage. You can cook your sausage any way you like; I put mine in the oven for about 10 minutes, about as long as it takes to cook the pasta. Drain your pasta, and return it to the warm pot. Slice the sausage at an angle, and add it to your drained pasta. Toss the pasta and sausage together with a good handful or two of arugula leaves (the residual heat should wilt the greens just enough), a drizzle of olive oil, a couple grinds of the peppermill, and the juice of one lemon. Top with freshly grated Dry Jack cheese (I find for this recipe, the more coarsely grated the cheese, the better).

Divide everything equally into warmed bowls, and enjoy!

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