Spicy Sausage Pasta with Mushrooms and Wild Rocket

By: Mandy Tanner

Snake River Farms Hot Kurobuta sausage are used to create a delicious pasta dish with nice bit of heat. Peppery rocket (commonly known as arugula) adds a dimension of flavor and texture. This spicy bowl of pasta can be prepared quickly. You can go from skillet to table in less than an hour.

Although the recipe calls for wild arugula, store-bought varieties work just fine. 

 

Ingredients

Hot Sausage and Spicy Pasta

  • 1 pound SRF Hot Sausage Links Buy Now
  • Olive oil, as needed
  • 1 pound mezze rigatoni, or other pasta
  • Salt, as needed
  • 1 small sweet onion, diced
  • 5 ounces cremini mushrooms, sliced
  • 2 cloves garlic, sliced thin or minced
  • 2 tablespoons sun-dried tomatoes, drained and chopped
  • 2 cups wild arugula rockets
  • Italian Bomba sauce, or Calabrian chilies, to taste
  • ¼ cup grated Parmesan, for serving
  • Flat leaf parsley, for garnish

Hot Sausage and Spicy Pasta

In a large skillet over medium-high heat, add 1-2 tablespoons of olive oil, and the sausage links. Cook, turning occasional until browned, then reduce the heat to medium-low and cook until the internal temperature reaches 165°F.
In a large pot over high heat, bring water to a boil, add salt and cook the rigatoni according to package directions, until al dente. Drain the pasta, reserving 1-2 cups of pasta water. Set aside.
Remove the sausage from the pan and let rest for 5 minutes, then slice into ¼-inch-thick rounds on the diagonal.
In the skillet over medium heat, add 1 tablespoon of olive oil, and the onions and sauté until translucent. Add the garlic and mushrooms and cook until the mushrooms are golden brown, 5 minutes.
Add the sun-dried tomatoes, the pasta, sausage, and stir to combine. If the pasta seems dry, add reserved pasta water, as needed.
Remove the pasta from the heat, and stir in the wild rockets. Pour into a large serving bowl, and drizzle with Bomba sauce, and top with Parmesan cheese, and parsley. Enjoy!