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Heat 1 tablespoon of the sun-dried tomato oil in a dutch oven over medium heat. Once heated add the Milton’s Local sausage and cook stirring until brown and heated through about 6-8 minutes. Meanwhile, cook pasta according to package directions.

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While pasta cooks melt 2 tablespoons butter in a medium saucepan over medium heat. Once melted, add the garlic and cook until fragrant — 1-2 minutes. Add the flour and using a whisk constantly stir until the flour starts to turn brown about 2-3 minutes. Slowly whisk in the broth to dissolve the flour. Add heavy cream, parmesan, crushed red pepper and sun dried tomatoes stirring over medium heat until bubbly and it starts to thicken about 5-6 minutes.

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Meanwhile drain the cooked pasta add it to the sausage pan turning the pan to medium low. Slowly add enough of the the cream sauce to the pasta and sausage stirring to coat (you may not use all of the sauce). Cook until warm then add the arugula and stir. Add salt and pepper as desired. Plate in pasta bowls and garnish with chopped scallions. Pass with additional crushed red pepper and Parmesan.

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Any leftover cream sauce can simply be tossed with cooked pasta for a quick lunch.

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