Hot Italian Sausage and Tomato Pasta

This recipe I have had for at least ten years. Where it originated from I couldn't tell you as the original was typed up and that is what I have today. I can tell you, however, that this dish has been served at many dinners with family and friends. Though it is pasta, it is light with savory aromas and tastes that create quite a fanfare. It is a very simple dish, but add some wine when serving and you will feel as if you are in a Parisian summer affair.

Because this recipe has been with me for so long I have made alterations to it that have gone on the palette just as easily.

Alterations
-In place of parmesan cheese I have used feta cheese. The pungent flavor goes well with the arugula.
-Mild Italian sausage can be used for those sensitive mouths, but it does take away from the depth of the dish.
-If out of Fettuccine another pasta will serve, yet may not be as easy to eat.
-For those meatless eaters, a vegetarian sausage variation can be used, but make sure it is one you have cooked with before and approve. Otherwise, you may end of with gummy veg sausage that is too watered down to create the sausage distinction needed in this dish.
-If you are doing without carbs then cook as directed without the pasta and add over greens of your choice.

Tips
-I find the pasta to be too long if left whole, so I break it in half or sometimes even thirds.
-If the pasta finishes before everything else then take it off the burner but leave in the water to keep the noodles from sticking until ready to use. Drain before use.
-Since the cooking goes quickly I prep all items ahead of time.
-Fresh herbs are a must here!
-Keep an ear on the tomatoes. They may not take as long as directed, and you will begin to hear the pops as they burst.


Ingredients
1/2    pound Fettuccine
3       Tbs Olive Oil
1/2    Medium Red Onion
1       Garlic clove sliced
1       pound (4 sausages, casings removed), Hot Italian Sausage Ground
1       pint cherry tomatoes
2       Tbs Red Wine Vinegar
1/2    cup Basil, sliced
1       cup Arugula, torn
         Parmesan
         Salt & Pepper


Recipe
Cook the fettuccine according to the package directions.

Meanwhile, heat the oil in a large skillet over medium heat. Add onion and garlic and cook until soft, 1-2 minutes. Add the sausage, cook about 5 minutes, using a wooden spatula to crumble it. Add tomatoes and cook until skins burst, about 8 minutes. Transfer to a large bowl. Stir in the vinegar. Add fettuccine, basil and arugula and toss gently to combine. Serve in bowls and top with desired parmesan cheese, salt, and pepper.

Pairing
I serve this with Pear Cider to cut back on the spiciness of the sausage, but a light white wine would go nicely too.