Casserole Pasta with Sausage, Cherry Tomatoes and Arugula

By: Marge Perry & David Bonom

  • Yield: 6 Servings
  • Cuisine: American
  • Course: Dinner



  • 1 pound sweet Italian sausage, squeezed out from the casings
  • 2 medium onions, finely chopped
  • 8 cloves garlic, thinly sliced
  • 1 pound dry gemelli pasta
  • 1 pound cherry tomatoes (assorted colors), halved
  • 3/4 teaspoon salt
  • 4 cups baby arugula
  • 3/4 cup Romano cheese, freshly shredded, plus additional for serving
  • 1/4 teaspoon ground black pepper



  1. Heat a casserole over medium heat. Add the sausage and onions and cook, breaking sausage into smaller pieces with a wooden spoon, until the onion is translucent and the sausage starts to brown, 15-17 minutes. Stir in the garlic and cook until it is tender and golden, 5-6 minutes.
  2. Increase the heat to medium-high and add the pasta, cherry tomatoes, salt and 5 1/2 cups water. Cook, stirring very often, until the pasta is tender and the liquid is thickened, about 18-20 minutes. Remove from the heat and add the arugula, cheese and pepper, stirring until the arugula is wilted. Divide among 6 bowls and top with additional cheese if desired.