Penne with Chicken Sausage and Arugula

Kitchen Concoctions:

Prep Time: 10 minutes Cook Time: 25 minutes Serves: 4

1 pound penne pasta

4 links chicken sausage

2 tablespoon olive oil

1/2 medium onion, chopped

3 cloves garlic, minced

2/3 cup prepared pesto

1/2 cup white wine or chicken broth

3 cups torn arugula leaves

2 cup grape tomatoes, halved

1/4 teaspoon salt, to taste

1/4 teaspoon black pepper, to taste

1/2 cup crumbled feta cheese

Bring a large pot of lightly salted water to a boil. Place penne in the pot, cook for 8 to 10 minutes, until al dente, and drain.

In a skillet over medium heat, heat 1 tablespoon oil and cook the sausage until evenly brown and cooked through, about 8-10 minutes. Cool and slice.

Heat the remaining oil in a large pot over medium heat, add onion and cook 2-3 minutes, until lightly browned. Add in garlic and cook one minute more. Mix in cooked sausage, pesto, and white wine. Cook and stir until heated through. Mix in arugula, and cook until arugula is wilted. Stir in the tomatoes, and cook until heated through. Toss with pasta, season with salt and pepper, and top with goat cheese to serve.