1 pound sausage meat (or ground beef or ground turkey)
2 tablespoons olive oil
4 cloves garlic, sliced
28 ounces canned diced tomatoes, drained
1 14 ounce can garbanzo beans, drained
1 tablespoon fennel seed, crushed
½ teaspoon crushed red pepper
2 cups arugula (or spinach), roughly chopped
4 tablespoons unsalted butter
1 cup flat-leafed parsley, roughly chopped
Salt and pepper to tastes
8 ounces pasta
- Boil salted water for pasta and cook it, reserving some of the cooking liquid.
- Heat a large sauté pan with 2 Tbs olive oil and cook the sausage meat, breaking it up into small pieces, until cooked through.
- Add garlic and cook for 2-3 minutes. Add diced tomatoes, chickpeas, a tablespoon of crushed fennel seeds, and red pepper flakes. Simmer for 5 minutes.
- Toss the pasta with arugula and let it wilt. Add the pasta to the sausage mixture, along with the butter and some pasta water if needed to moisten. Add the parsley and season with salt and pepper to taste. Serve with parmesan cheese.