Sausage, Tomato, and Arugula Fettucine

from Cooking Light

1 9 oz package refrigerated fettuccine
1 T olive oil
6 oz Italian turkey sausage
2 t minced garlic
1 pint cherry tomatoes
1/4 t salt
1/4 t freshly ground black pepper
3 C baby arugula leaves
2 oz pecorino Romano cheese, shaved

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 C cooking liquid.
2. While pasta cooks, heat oil in a large skillet over med-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 min or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes, salt, and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup cooking liquid, and arugula; toss well. Sprinkle with Romano cheese.

Yield: 4 servings.