Campanelle with Roasted Garlic, Chicken Sausage and Arugula
Sourced from The Chicken Bible: Say Goodbye to Boring Chicken with 500 Recipes for Easy Dinners, Braises, Wings, Stir-fries, and So Much More, America's Test Kitchen (2021, $40).
- 1/3 cup extra virgin olive oil plus on tbsp, divided
- 16 cloves garlic peeled
- 1/2 tsp table salt plus one tbsp more for cooking pasta
- 12 oz cooked chicken sausage sliced 1/2 thick on bias
- 1 lb campanelle
- 5 oz baby arugula (5 cups)
- 4 oz goat cheese crumbled (1 cup)
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine 1/3 cup oil, garlic, salt, and pepper in 8-inch baking dish and cover with aluminum foil. Bake, stirring occassionally, until garlic is caramelized and soft, about 20 minutes. Let cool slightly, then mash garlic and oil into paste with fork.
- Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until simmering. Add sausage and cook until lightly browned, about 4 minutes. Off heat, stir in garlic mixture.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt; cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta and return to pot. Add sausage mixture, arugula, cheese and 1/2 cup reserved cooking water and toss to combine. Adjust the consistency with reserved cooking water as needed. Season with salt and pepper to taste, and serve.
Sixteen cloves of garlic? Yes, because they mellow and sweeten when baked with olive oil, salt and pepper. “Campanelle” means “little bell” in Italian, which is what this sturdy pasta resembles. Its edges are ruffled and the cone shape catches sauce inside. If you can’t find campanelle, use rigatoni, fusilli or penne.