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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
Orecchiette with Sausage and Arugula
A ragu of ground pork and wild fennel that we tasted in Sardinia served as the inspiration for this quick and easy pasta dish. Dry vermouth and citrusy lemon zest perfectly balance the richness of the Italian sausage and the pepperiness of baby arugula. Orecchiette, a coin-sized, saucer-shaped pasta, is ideal for catching flavorful bits of sausage, scallions and fennel seeds; if you can't find orecchiette, small shells and cavatelli work well, too.
4 - 6
Servings
Tip
Don't forget to reserve 1 cup of the pasta cooking water before draining the pasta. You will need it to build the sauce.
30 minutes
Ingredients
-
1
pound orecchiette pasta
-
1
tablespoon extra-virgin olive oil, plus more to serve
Directions
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