|Creamy Sausage and Arugula Pasta|
Creamy Sausage and Arugula Pasta
1/2 pound medium shape pasta (I used veggie rotini)
1 Tbsp. olive oil
1 small onion, diced
1 lb. ground bulk sausage
1 6 oz. bag arugula
1 6.5 oz. container roasted red pepper spreadable cheese (I used Alouette)
1/2 cup skim milk
1/2 cup saved pasta water
Cook pasta according to directions on package.
Add oil to large skillet.
Add onion. Cook until slightly translucent, about 4 minutes.
Add sausage and cook until no longer pink, breaking it up as you go.
Meanwhile, in a medium saucepan, add container of cheese and 1/4 cup of milk. Whisk together until smooth. Add the rest of the milk and the salt and pepper (to taste). Whisk again. Add sausage to cheese sauce.
When pasta is done, add pasta water to sauce. (If sauce is still thick, add more milk until it's the consistency you would like.)
Add arugula to pasta pot. Add drained pasta and sausage cheese sauce. Mix well.