Hump-Day Dinner: Farfalle with Sausage, Tomatoes, and Arugula

Making dinner on Wednesday (Hump-Day) is a big challenge to me. By this time of the week I feel like I would rather have some take-out or a personal chef, probably the latter, but making a good dinner is much more rewarding.

This dish is a light pasta dish with only a little bit of butter. I was inspired by a light pasta dish (Farfalle ai porri e salsicce) I made from the "The Essential New York Times Cookbook" by Amanda Hesser. I wanted to make a similarly light sauce but one with tomatoes. What I came up with is light, slightly sweet, a bit salty, and I love the bite the arugula adds.

ENJOY!

Farfalle with Sausage, Tomatoes, and Arugula
1 Sweet Italian Sausage (or if you can find sausage meat not in casings, about a 1/4-1/5 lb.
1 Tbsp Olive Oil
2 Medium Sized Tomatoes (diced)
2-3 Cloves Garlic (minced)
1/2 Tbsp Butter
1/2 cup Chicken Broth
4 oz Farfalle
Small bunch Arugula

- Bring a pot of salted water to boil
- Add the olive oil to a non-stick pain and heat
- Add the Sausage and cook for about 3-4 minutes
- Add the Tomatoes and Garlic and cook for another 2-3 minutes (add the pasta to the water about now)
- Add the Butter and Broth and simmer for 7-10 minutes, stirring occasionally, until the broth has reduced and thickenend.
- At the very end, add the arugula and stir for a few seconds
- Add the sauce to the drained pasta

approximate time - 25 mins