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