Creamy Sausage Fusilli with Lemon Arugula
This creamy sausage fusilli combines spicy Italian sausage with a rich alfredo sauce, finished with a bright lemon-dressed arugula salad that cuts through the richness and adds peppery contrast.
This creamy sausage fusilli combines spicy Italian sausage with a rich alfredo sauce, finished with a bright lemon-dressed arugula salad that cuts through the richness and adds peppery contrast.
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Cook fusilli pasta according to package directions. Drain and set aside.
Heat 1 tablespoon of lemon-infused olive oil in a large skillet over medium-high heat.
Add the spicy Italian sausage to the skillet and use a spoon to break it into crumbles.
Cook the sausage until it's fully browned and slightly caramelized, about 8-10 minutes.
Pour the jar of alfredo sauce over the cooked sausage.
Add a splash of water to the empty sauce jar, shake it to get the remaining sauce, and pour it into the skillet.
Stir everything together, scraping up any browned bits from the bottom of the pan. Let the sauce come to a simmer.
Add the cooked fusilli pasta directly to the skillet with the sauce.
Toss the pasta and sauce together until the fusilli is evenly coated. Let it simmer for another minute for the flavors to meld.
While the pasta simmers, place the arugula in a separate bowl. Drizzle with the remaining tablespoon of lemon-infused olive oil and toss to coat.
Serve the creamy sausage pasta in bowls and top with a generous handful of the dressed arugula.
Store cooked pasta and sausage separately in airtight containers for up to 3 days; reheat pasta gently with extra cream or water and add fresh arugula and dressing just before serving.
Yes, sweet sausage will work but omit the heat. For spice, mix in red pepper flakes or use hot sausage.
Absolutely. Use butter, heavy cream, garlic, and Parmesan cheese instead of jarred sauce for a richer flavor.
Dress the arugula just before serving and toss it on top of warm pasta rather than mixing it in to maintain texture.
Cook the sausage and pasta ahead, then reheat gently with the alfredo sauce. Add fresh arugula and dressing just before serving.
Penne, rigatoni, or fettuccine all pair well with creamy alfredo sauce and sausage.
