Pantry Raid- Sausage and Fennel Pasta with Arugula

Hey guys! I hope everyone is well. I didn’t really get a chance to blog this weekend. It was pretty busy. Becca had a cheer competition and her team won first place!

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Sunday we went to see Zootopia. It was a great movie! I highly recommend it.

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I didn’t add a meal plan this week, because I have 2 meals from Blue Apron and some random ingredients leftover from last week that need to be used up. Blue Apron from this week was Beef Empanadas. They were pretty delicious. We even have another serving that I froze for an upcoming meal. 028.JPG

Tomorrow I am making their Chicken Souvlaki. It looks super tasty. I also made another frittata kind of like this one, but with mozzarella and  prosciutto instead. TH my college friend is coming over for Chinese. Friday we are going to start Becca’s birthday celebration weekend. Medieval Times (first time going) on Friday,  birthday slumber party on Sat., and birthday dinner with grandparents on Sunday.

Tonight, I made a sausage and fennel pasta with arugula. This is proof that as long as you have a few key ingredients in your pantry and fridge, you can always have a yummy meal. Here is how it went down.

 

Ingredients

I box pasta- I used mini-farfalle (tiny bow-ties)
1/2 bulb of fennel, chopped
1 pound ground mild Italian Sausage
3 cloves of garlic, crushed and minced
3 tablespoons of tomato paste
1 large can of diced tomatoes
1 can tomato soup
2 heaping spoons Marscapone (or cream cheese)
2 handfuls of arugula
Parmesan Cheese- as much as you like \
2 tablespoons butter
olive oil…
Salt and pepper to taste

Directions

Cook your fennel down in about 3 tablespoons olive oil (with a good pinch of salt and pepper), about 5 minutes. Add your sausage and brown.

Boil your SALTED water. Add pasta and cook until al dente (has a bite to it, not mushy). Remember to reserve a mug full of starchy cooking water.

Meanwhile, add the garlic and tomato paste. Incorporate and cook about 3 minutes. Add the diced tomatoes and soup. Mix well.

Add in the Marscapone. Mix well.

Combine in the arugula and add in the pasta. Mix well and top with Parmesan. Add some starch cooking water if needed.

Add 2 tablespoons of butter to combine at the end.

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