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Bokisch Vineyards

Best Weeknight Pasta

Best Weeknight Pasta
Recipe Date:
January 23, 2015
Cook Time:
Imperial (US)
  • 4 Pesto Sausages from Lockeford Meat & Sausage
  • 1 lb Penne Pasta
  • 4 Cloves of Garlic, chopped
  • 10 ozs Cherry Tomatoes, whole
  • 1 cup white wine or chicken broth
  • 2 cups Baby Arugula
  1. Boil pasta in well salted water until just al dente.
  2. Meanwhile, in a heavy skillet, brown sausages on all sides, but don't burn!
  3. Turn heat down and thow in the garlic and tomatoes.  Cook for 5 minutes.  Add wine or broth to deglaze the pan.  Bring to a boil.
  4. Drain pasta and reserve 1 cup of pasta water.
  5. Add cooked pasta. Take off heat, mix in arugula and enough reserved pasta water to moisten.
  6. Serve with a crusty loaf of French bread and a glass of Tizona by Bokisch Old Vine Zinfandel.

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