ORECCHIETTE WITH SAUSAGE AND ARUGULA

Orecchiette with sausage and arugula image

Number Of Ingredients 11

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1 pound Orecchiette pasta
2 tablespoons Kosher salt
1 tablespoon Olive oil
1 pound Italian sausage (hot or mild to tate)
2 bunches Scallions
4 cloves Medium garlic cloves
2 teaspoons Fennel seed
1/4 cup Dry vermouth
1 teaspoon Lemon zest
8 ounces Baby arugula
3/4 cup Grated Parmesan cheese

Steps:

Cook pasta is salted water until almost al dente. Retain one cup of pasta water. Return the past to its pot.
Heat oil in a skillet over medium high heat. Add sausage (casings removed) and cook, breaking into small chunks until well browned (about 8 to 9 minutes). Transfer sausage to a plate lined with paper towels and discard all but one tablespoon of fat.
Thinly slice the scallions keeping teh white and green parts separate. Add the white parts to the skillet along with chopped garlic and fennel seeds. Cook for 2 to 3 minutes. Add the vermouth and scrape up the brown bits. Cook until the vermouth is nearly gone. Stir in the reserved pasta water, lemon zest, and half of the green scallion parts. Bring to a simmer and cook for a minute or two to thicken.
Pour the mixture over the pasta then add the sausage. Cook over medium heat until warmed (1 to 2 minutes). Add roughly chopped arugula and toss until wilted. Turn off the heat and stir in the Parmesan and remain green scallion bits.