Pasta with Sausage, Arugula & Breadcrumbs
Earthy and topped with toasted walnuts and breadcrumbs, this pasta salad can be served hot or at room temperature–a great choice for buffets.
Pasta with Sausage, Arugula & Breadcrumbs
Photo Credit : Adam DetourBeans and pasta are a popular combination in Italy, as anyone who has eaten pasta e fagiole can attest. Earthy and topped with toasted walnuts and breadcrumbs, this pasta salad can be served hot or at room temperature–a great choice for buffets.
Yield:
6 servingsIngredients
1 cup dried sulphur beans or other beans, such as cannellini or navy (see “A Special Note”)
1 bay leaf
8 cloves garlic, divided
3 slices crusty white bread, crusts removed
1/3 cup toasted walnuts
4 tablespoons olive oil, divided
1-1/2 pounds hot Italian sausage, casings removed
1 medium-size onion, thinly sliced
8 ounces short dried pasta such as campanelle, gemelli, or fusilli
Kosher salt and freshly ground black pepper, to taste
3 cups arugula
Instructions
Place the beans, bay leaf, and 3 lightly smashed garlic cloves in a 3- to 4-quart pot and cover with about 4 inches of cold water. Bring to a boil; then reduce heat to a simmer. Simmer gently until the beans are tender but still hold their shape, about 1 hour 15 minutes. Drain, reserving 1 cup of the cooking liquid. Discard the bay leaf and garlic.
Meanwhile, prepare the remaining elements as the beans are cooking. To make the breadcrumbs, tear the bread into chunks and put in the bowl of a food processor. Pulse until finely ground. Add the walnuts and 1 garlic clove, and pulse until finely ground.
Heat 2 tablespoons of olive oil in a medium-size skillet over medium heat. Add the breadcrumb mixture, and toast, stirring often, until golden-brown. Transfer to a bowl. Chop the remaining 4 garlic cloves finely and set aside.
Heat 2 tablespoons of olive oil in the skillet over medium heat. Add the sausage and cook, breaking it up with a spoon as you go, until golden-brown and cooked through. Using a slotted spoon, transfer to a plate, reserving the drippings in the skillet. Add the onion and chopped garlic to the skillet and saute until translucent, about 6 minutes. Return the sausage to the skillet. Keep warm.
Bring a pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente; then drain. Add the pasta and cooked beans to the sausage and onions. Toss to combine. If dry, add some of the reserved bean cooking liquid. Season with salt and pepper to taste.
Add the arugula and toss gently to combine. Transfer to a serving platter and top with the breadcrumbs. Serve immediately
