From “Tuesday Night is Pasta Night: The Eat-Well Cookbook of Meals in a Hurry (Filipacchi Publishing, $12.99).” Serves 4.
Ingredients
12 ounces spaghettini pasta
12 ounces hot or sweet Italian sausage, casing removed
1 medium onion, quartered, thinly sliced
1 (1 4-ounce) can roasted garlic-flavored chicken broth
1 can (19-ounce) cannelini beans, rinsed
1 bag (4 ounces) baby arugula, washed
Grated parmesan cheese for garnish
Directions
Cook pasta in a large pot of lightly salted boiling water as package directs. Drain, return to pot.
Meanwhile, heat a large nonstick skillet over medium-high heat. Add sausage and onion and, breaking up sausage with a wooden spoon, saute 6 minutes or until no longer pink. Add broth and beans; bring to a boil. Reduce heat; simmer 3 minutes to blend flavors.
Pour over pasta, add arugula and toss to mix and coat. Top with parmesan cheese.
