Penne with Arugula, Tomatoes, & Italian Sausage

6 servings

½ cup Italian sweet sausage 

3 tbsp extra virgin olive oil

5 ounces arugula, cut into thin strips

3 medium ripe tomatoes, diced (peeled if desired)

salt and pepper

1 tsp butter

1 tsp all-purpose flour

1 pound penne pasta

grated Parmesan cheese

Remove casing from sausage.

Heat the oil in a large fry pan; add the sausage. Cook over medium heat for 3 minutes or until the pink color is gone.

Add the tomatoes & arugula, season to taste with salt and pepper, and cook for 2 minutes.

Make a roux by using the back of a spoon or a fork to work the butter together with the flour in a small bowl. Add a few tablespoons of liquid from the pan to the roux, stir in well. Then, add the roux to the pan. Simmer, stirring often, until the sauce has thickened slightly.

Separately, cook the pasta according to the package directions until al dente. Drain the pasta, then return it to the pot. Add the sauce and cook over low heat for 2 minutes, tossing frequently. 

Serve with Parmesan cheese.