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Creamy Pork Sausage Pasta
with Arugula Salad & Almond Breadcrumbs
35 MIN
+$4.00/serving
2 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
Letting all the dynamic flavors shine in this pasta dish is a balancing act, which we're achieving by tossing pork sausage and perfectly al dente mafalda with a piquant mix of whole grain dijon, cream, silky mascarpone, and our new caramelized onions that lend just a touch of sweetness to the deeply savory sauce.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories1160 Cals (est.)
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fresh
ingredients
Title
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10 oz Hot Italian Pork Sausage
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6 oz Mafalda Pasta
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1 Apple
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2 oz Arugula
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1 bunch Parsley
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1 bunch Rosemary
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¼ cup Cream
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1 Tbsp Whole Grain Dijon Mustard
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2 Tbsps Mascarpone Cheese
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2 Tbsps Sliced Roasted Almonds
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1 Tbsp Apple Cider Vinegar
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¼ cup Panko Breadcrumbs
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¼ cup Grated Parmesan Cheese
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3 oz Caramelized Onions & Garlic
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1 Tbsp Honey
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the vinaigrette
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Roughly chop the almonds. Pick the rosemary leaves off the stems; roughly chop the leaves. Quarter, core, and thinly slice the apple. Roughly chop the parsley leaves and stems. In a bowl, combine the vinegar, honey (kneading the packet before opening), and 2 tablespoons of olive oil. Season with salt and pepper.
2
Make the rosemary breadcrumbs
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs, chopped almonds, and chopped rosemary; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate. Wipe out the pan.
3
Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
4
Cook the sausage & make the sauce
Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 8 minutes, or until browned. Add the caramelized onions. Cook, stirring frequently, 1 to 2 minutes, or until softened and the sausage is cooked through. Add the mustard and cream; season with salt and pepper. Cook, stirring frequently and scraping up any browned bits (or fond), 30 seconds to 1 minute, or until combined and the sauce is slightly thickened. Turn off the heat.
5
Finish the pasta
To the pan of cooked sausage and sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired.
6
Make the salad & serve the dish
In a large bowl, combine the arugula, sliced apple, and enough of the vinaigrette to coat (you may have extra). Toss to coat; taste, then season with salt and pepper if desired. Serve the finished pasta with the salad. Garnish the pasta with the chopped parsley and parmesan. Garnish the salad with rosemary breadcrumbs. Enjoy!
1
Prepare the ingredients & make the vinaigrette
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Roughly chop the almonds. Pick the rosemary leaves off the stems; roughly chop the leaves. Quarter, core, and thinly slice the apple. Roughly chop the parsley leaves and stems. In a bowl, combine the vinegar, honey (kneading the packet before opening), and 2 tablespoons of olive oil. Season with salt and pepper.
2
Make the rosemary breadcrumbs
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs, chopped almonds, and chopped rosemary; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate. Wipe out the pan.
3
Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
4
Cook the sausage & make the sauce
Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 8 minutes, or until browned. Add the caramelized onions. Cook, stirring frequently, 1 to 2 minutes, or until softened and the sausage is cooked through. Add the mustard and cream; season with salt and pepper. Cook, stirring frequently and scraping up any browned bits (or fond), 30 seconds to 1 minute, or until combined and the sauce is slightly thickened. Turn off the heat.
5
Finish the pasta
To the pan of cooked sausage and sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired.
6
Make the salad & serve the dish
In a large bowl, combine the arugula, sliced apple, and enough of the vinaigrette to coat (you may have extra). Toss to coat; taste, then season with salt and pepper if desired. Serve the finished pasta with the salad. Garnish the pasta with the chopped parsley and parmesan. Garnish the salad with rosemary breadcrumbs. Enjoy!
Tips from Home Chefs