- 1-2 tsp olive oil
- 5 turkey Italian sausages, removed from casings
- 5 cloves of garlic, minced
- 1 cup of chicken broth
- 1/2 - 1 tsp dried oregano
- 1 1/2 cups of grape tomatoes
- 1 1/2 cups of arugula
- 10-12 balls of ciliengini mozzarella cheese, sliced in half
- Sea salt and freshly cracked pepper, to taste
- 9 oz linguine, cooked per instructions
Heat the olive oil in a large skillet over medium-high heat.
Remove the sausage from the casings and form it into small balls. Place the balls into the skillet and cook for 4-5 minutes. Add the minced garlic and tomatoes then stir constantly for 1 minute.
Add the chicken broth to the skillet as well as the oregano and some sea salt and freshly cracked pepper. Break up a few of the tomatoes by piercing them with the spatula. Cook for 8-10 minutes while the pasta is cooking. Taste the sauce and re-season with sea salt, freshly cracked pepper, and oregano if needed.
Drain the pasta and add to the sauce, toss to coat. Add the arugula and ciliengini cheese then serve immediately. Enjoy!