Campanelle with Roasted Garlic, Chicken Sausage, and Arugula

Indulge in the rich and intense flavors of roasted garlic in this simple pasta dinner. By employing a few new tricks, we have found ways to speed up the process and deliver perfectly tender garlic. Separating the cloves and removing the skins allows for quicker roasting and easier handling. Combining the peeled garlic cloves with oil and seasonings in a baking dish creates a paste that can be easily mashed. Roasting at a high temperature and covering with aluminum foil cuts down the cooking time to just 20 minutes. The mashed garlic paste serves as the base for the creamy sauce, which is enhanced with crumbled goat cheese. Lightly browned chicken sausage and a generous amount of baby arugula add depth and heartiness to this flavorful dish. With the availability of various chicken sausage flavors, feel free to choose one that complements the other ingredients. Nutritional information can be found following the recipe.

INGREDIENTS:

• ½ cup plus 1 tablespoon of olive oil
• 16 garlic cloves, peeled
• Salt and pepper
• 12 ounces cooked chicken sausage, sliced ½ inch thick on the bias
• 1 pound campanelle
• 4 ounces (5 cups) of baby arugula
• 3 ounces goat cheese, crumbled (1 cup)

PREPARATIONS:

1. Adjust the oven rack to the upper-middle position and preheat the oven to 425 degrees Fahrenheit.
2. In an 8-inch square baking dish, combine ½ cup olive oil, peeled garlic cloves, ½ teaspoon salt, and ½ teaspoon pepper. Cover the dish with aluminum foil.
3. Bake the garlic mixture, stirring occasionally, until the garlic is caramelized and soft, approximately 20 minutes. Let it cool slightly, then mash the garlic and oil into a paste using a fork.
4. In a 12-inch skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat until shimmering. Add the chicken sausage and cook until lightly browned about 4 minutes. Remove the skillet from the heat and stir in the garlic mixture.
5. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the campanelle pasta and 1 tablespoon of salt. Cook the pasta, stirring often, until it reaches the desired al dente texture. Reserve 1½ cups of the cooking water, then drain the pasta and return it to the pot.
6. To the pot with the pasta, add the sausage mixture, baby arugula, crumbled goat cheese, and ½ cup of the reserved cooking water. Toss everything together to combine. Season with salt and pepper to taste and add the remaining cooking water as needed to adjust the consistency.

YIELD: The recipe yields servings for multiple people.

TIPS:

• Experiment with different flavors of chicken sausage to find your preferred combination with the other ingredients.
• Top the dish with freshly grated Parmesan cheese for an extra savory touch.
• Serve with a side of crusty bread or a simple green salad to complete the meal.

In conclusion, this roasted garlic pasta dish offers a simple yet intensely flavorful experience. By employing a few techniques, such as separating the garlic cloves and roasting them to create a caramelized paste, we have expedited the process while maintaining rich flavors. The combination of chicken sausage, baby arugula, and crumbled goat cheese adds depth and heartiness to the dish, transforming it into a satisfying meal. With the availability of different chicken sausage flavors, you can personalize the dish to suit your taste preferences. Serve the pasta with a side of crusty bread or a simple green salad to complement the flavors. This recipe is a wonderful option for those seeking a flavorful and comforting pasta dinner that can be prepared relatively quickly. Embrace the sweet and intense flavors of roasted garlic and savor the richness of this delightful dish.