I got a little carried away at the grocery store this weekend, and as a result, I've got way too much Italian sausage left over in my fridge. So tonight, I'm going to assemble a quick pasta toss that makes the most of Italian sausage's fat and flavor without going overboard on the cased meats.
Since those links carry lots of zing, the key is to keep the rest of the ingredients sparse and simple. I'll add cooked tomatoes, red onion, and arugula to make it a balanced supper, and tie in all the elements with sprigs of basil and finely-grated Parmesan cheese. Presto: it's an alluring Monday night meal. 1 pound dry fettuccine Serves 4.
3 tablespoons olive oil
1 medium red onion, sliced
1 clove garlic, smashed
4 Italian sausages, preferably spicy, casings removed
1 pint red or yellow cherry tomatoes
2 tablespoons red wine vinegar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup fresh basil leaves, torn
1 cup arugula, torn
1/4 cup freshly grated Parmesan
1 pound dry fettuccine