The other weekend I ventured down to Long Beach Island to experience their annual Chowderfest! We arrived at a friend’s family’s beach house Saturday and rather than all of us paying to go out to eat or order-in, I decided to cook. Since I was mostly feeding a bunch of hungry boys, I decided to double this recipe but I’m posting it with it’s normal serving size (not doubled!). The flavors were light and paired well with the white wine we picked up on our way to LBI. We followed it up with the Nutella pocket cookies for dessert. I had an idea for something like this in mind but then stumbled across a similar recipe on For The Love of Cooking so decided to just use that.
- 1-2 tsp olive oil
- 5 turkey Italian sausages, removed from casings (since I doubled this, I used one package of sweet sausage and one package of hot sausage)
- 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 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 a 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!