Penne with Sausage and Arugula Sauce

Traditional bolognese sauce is a heavy, rich, meaty red sauce, often prepared using ingredients such as beef and red wine. This recipe takes the spirit of bolognese and lightens it up a little through the use of lean turkey or chicken sausage. The sauce becomes rich and creamy with the addition of sweet mascarpone cheese and the salty bite of Parmesan. This recipe can be made gluten-free through the usage of gluten-free penne noodles or a similar ridged shape. Don't use regular spaghetti noodles with this sauce, as the sauce will not cling well. Any ridged or spiral noodle will help to trap both the meat and the sauce.

Penne with Sausage and Arugula Sauce

2 tbsp. extra virgin olive oil

1 small onion, diced

2 cloves garlic, peeled and smashed (or chopped)

1/2 lb. spicy or sweet Italian sausage, casing removed

1½ cups tomato-basil or marinara sauce

3 cups baby arugula or spinach leaves, packed

½ mascarpone cheese, at room temperature

½ cup freshly grated Parmesan cheese

2 tbsp. Italian flat leaf parsley, chopped

12 oz. penne (can use gluten-free)

Kosher salt

Freshly ground black pepper

Bring a large pot of water to a boil and cook the noodles according to package directions. If you time it just right, your sauce will be done right about the time your noodles are finished cooking.

To make the sauce, heat 2 tbsp. extra virgin olive oil in a large skillet over medium-high heat. Add the onions, 1 tsp. kosher salt, and ½ tsp. pepper. Cook, stirring frequently, until the onions are softened - about 3 minutes. Add the garlic and cook until just fragrant, about 30 seconds.

Add the sausage and break up the meat into roughly ½" pieces. Cook until browned and cooked through, about 6 - 8 minutes. Add the marinara sauce and arugula (or spinach). Bring the mixture to a low boil and cook until the arugula is wilted, about 1 - 2 minutes. 

Stir in the mascarpone and mix until the sauce is uniform and creamy. Remove from the heat and stir in the Parmesan. Season with additional salt and pepper if necessary.

Return the noodles to their cooking pot and add the sauce. Stir until well combined and the noodles are heated through. Serve immediately with a sprinkling of chopped parsley over each plate.

Serves 4

NOTE:  Do not attempt to freeze the sauce. Because the sauce has mascarpone in it, freezing will result in a lot of ice crystal growth which will ruin the sauce if you try to reheat it.