easy dinner...
last night i foolishly told the boyfriend i'd have dinner ready and waiting for him when he came home from coaching hokey (i know, who plays ice hockey in the summer right?). i immediately panicked, what should i cook? being the non-chef that i am it's not like i have a large repertoire of recipes up my sleeve. however, i made a quick lunchtime phone call and asked a friend what she would cook for dinner, and she told me she was being cooked for tomorrow night and that he was making her this turkey sausage pasta dish. sounded simple enough, and it was! i highly recommend this as a quick fix dinner... 1. start by boiling a large pot of salted water to cook the campanelle, about 1lb. you can substitute this for any pasta you choose though, i just happen to like campanelles funky shape... 
2. while that's boiling take the hot turkey-sausages out of their casing (which is disgusting to begin with but i won't go there). there should be about 6 sausages in total, cook these in a deep non-stick pan, breaking up the sausage into small pieces... 
3. when the meat is almost done chop up 3 cloves of garlic and throw that in with the meat... 
4. now add about a tablespoon of olive oil to the meat & its juices... 
5. in the pan with the meat, garlic & olive oil put as much or as little baby arugula as you'd like and stir it in until it wilts. it'll wilt fast so keep an eye on it. arugula can also be substituted for baby spinach in case you don't like the bitterness of arugula. (NOTE: even though it looks like you might be putting too much in it always shrinks a lot, so i'd put more in than you think you need)... 
6. once the arugula has wilted pour in an entire jar of vodka sauce (i like Bertolli's the best) and let bring that to a simmer... 
7. once the turkey-sausage sauce is complete, pour it over your cooked pasta & mix well. and then be sure to sprinkle a little crumbled goat cheese over top (again, you can substitute the goats cheese for any other cheese you like)... 
8. and, of course, be sure to serve it with a whole lot of garlic bread & a light red wine (might i suggest an earthy pinot noir...Carlo & Julian is my all time favorite!)... 
2. while that's boiling take the hot turkey-sausages out of their casing (which is disgusting to begin with but i won't go there). there should be about 6 sausages in total, cook these in a deep non-stick pan, breaking up the sausage into small pieces... 
3. when the meat is almost done chop up 3 cloves of garlic and throw that in with the meat... 
4. now add about a tablespoon of olive oil to the meat & its juices... 
5. in the pan with the meat, garlic & olive oil put as much or as little baby arugula as you'd like and stir it in until it wilts. it'll wilt fast so keep an eye on it. arugula can also be substituted for baby spinach in case you don't like the bitterness of arugula. (NOTE: even though it looks like you might be putting too much in it always shrinks a lot, so i'd put more in than you think you need)... 
6. once the arugula has wilted pour in an entire jar of vodka sauce (i like Bertolli's the best) and let bring that to a simmer... 
7. once the turkey-sausage sauce is complete, pour it over your cooked pasta & mix well. and then be sure to sprinkle a little crumbled goat cheese over top (again, you can substitute the goats cheese for any other cheese you like)... 
8. and, of course, be sure to serve it with a whole lot of garlic bread & a light red wine (might i suggest an earthy pinot noir...Carlo & Julian is my all time favorite!)... 
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