Prep Time 30m
Cook Time 10m
Ready Time 30m
Yield 6 servings


Ingredients
  • 2 3/4 cups uncooked gemelli pasta (12 oz.)
  • 1 pound bulk spicy Italian pork sausage
  • 1 can Progresso® Recipe Starters® creamy Parmesan basil cooking sauce
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 2 tablespoons Crisco® Light Tasting Olive Oil
  • 5 cups coarsely chopped arugula
  • 1/3 cup julienne-cut sun-dried tomatoes in oil (from 8 oz. jar)
Preparation Directions
  • Step 1Cook pasta as directed on package. Drain, reserving 1/2 cup of the cooking water; cover to keep warm.
  • Step 2Meanwhile, in 12-inch nonstick skillet, cook sausage over medium heat 5 to 7 minutes, stirring occasionally and breaking into 3/4-inch pieces, or until no longer pink; drain. Set aside.
  • Step 3In 3-quart saucepan, stir cooking sauce, flour, 1/2 teaspoon salt and 1/4 teaspoon pepper with wire whisk until smooth. Cook over medium-high heat 3 to 5 minutes, stirring frequently, or until thick and bubbly. Stir in sausage. Wipe out skillet.
  • Step 4In same skillet, heat oil over medium-high heat. Add arugula and sun-dried tomatoes; cook 2 to 4 minutes, stirring occasionally, or until arugula is wilted. Stir into sausage mixture.
  • Step 5Toss cooked pasta with sausage mixture, adding reserved cooking water 1 tablespoon at a time until sauce is of desired consistency.
Bake-Off is a registered trademark of General Mills ©2013 / Pillsbury® is a registered trademark of General Mills ©2013 / Progresso® and Recipe Starters® are registered trademarks of General Mills ©2013
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