Sausage Arugula Sauce

I originally found this Giada recipe a couple years ago. It has been my go-to comfort recipe for just as long. Her recipe originally called for this sauce to be spooned over a baked potato which is so good! But lately, I haven’t had the time to bake potatoes so this time I took her recipe and spooned it over pasta. What I love most about this sauce is that it is so good over anything!

Another great thing about this sauce is that you can use whatever kind of sausage you want. Her recipe originally called for italian turkey sausage, but as you know my husband is a big fan of spicy. I found a great sriracha chicken sausage from the Whole Foods by us and it was the perfect choice! So feel free to use whatever type of sausage you and your family prefer!

Sausage Arugula Sauce

sausage arugula sauce


3 tablespoons extra-virgin olive oil
1 small onion, diced
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
1/2 pound sweet or spicy sausage of your choice, casings removed
1 1/2 cups tomato-basil or marinara sauce
3 cups baby arugula or spinach leaves
1/2 cup mascarpone cheese (4 ounces), at room temperature
1/2 cup grated Parmesan (I used grated Pecorino Romano)


In a large skillet, heat the olive oil over medium-high heat. Add the onions, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened, about 3 minutes.

Add the garlic and cook until aromatic, about 30 seconds. Add the sausage and break up the meat into 1/2-inch pieces with a wooden spoon. Cook until browned and cooked through, 6 to 8 minutes.

Add the marinara sauce and arugula. Bring the mixture to a boil and cook until the arugula has wilted, about 2 minutes. Add the mascarpone cheese and stir until the mixture forms a creamy sauce. Remove from the heat and stir in the Parmesan. Season with salt and pepper.

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