Campanelle Roasted Garlic Chicken Sausage Arugula Recipe

Roasted garlic gives this dish a sweet, intensely flavored foundation. Though roasting a head of garlic can take up to an hour, we found that we could roast the separate cloves more quickly, Combining the peeled garlic cloves (removing the skins before roasting meant the cloves were easier to handle once they were cooked) with oil, salt, and pepper in a small baking dish made it a snap to both roast them and then mash them into a paste. Cranking up the oven to 425 degrees cut the roasting time to just 20 minutes. The addition of some crumbled goat cheese gave our Campanelle a thick and creamy coating. Lightly browned chicken sausage and baby arugula made this flavorful dish filling, too. Chicken sausage is available in a wide variety of flavors; feel free to choose a flavor that you think will pair well with the other flavors in this dish.

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Peel garlic. Combine garlic, 1/3 cup oil, ½ teaspoon salt, and ½ teaspoon pepper in 8-inch square baking dish. Cover dish with aluminum foil and bake, stirring occasionally, until garlic is golden brown and softened, about 20 minutes. Let cool for 5 minutes, then mash into paste with fork.

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Peel garlic. Combine garlic, 1/3 cup oil, ½ teaspoon salt, and ½ teaspoon pepper in 8-inch square baking dish. Cover dish with aluminum foil and bake, stirring occasionally, until garlic is golden brown and softened, about 20 minutes. Let cool for 5 minutes, then mash into paste with fork.

Slice sausage on bias ½ inch thick. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add sausage and cook until lightly browned, about 4 minutes. Off heat, stir in garlic paste.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 table­spoon salt and cook, stirring often, until al dente. Reserve 1 ½ cups cooking water, then drain pasta and return it to pot. Add arugula, goat cheese, sausage mixture, and ½ cup reserved cooking water and toss to combine. Season with salt and pepper to taste and adjust consistency with remaining reserved cooking water as needed. Serve.

Campanelle Roasted Garlic Chicken Sausage Arugula Recipe – ROASTED GARLIC
To speed up the process of roasting garlic, separate and peel the garlic cloves before placing them in a baking dish with some olive oil and roasting them in a super hot oven.

Campanelle Roasted Garlic Chicken Sausage Arugula Recipe – PRE-PEELED GARLIC
This pasta dish calls for 16 cloves of garlic-that’s a lot of peeling. While cloves from a fresh head of garlic offered the best flavor, pre-peeled cloves from the supermarket are and efficient and effective alternative. When buying pre-peeled garlic, look for packages of unblemished cloves that appear firm and white and have a matte finish, and always store pre-peeled cloves in the refrigerator, as they are more prone to spoilage than whole heads.

Campanelle Roasted Garlic Chicken Sausage Arugula Recipe SERVES 4 – 6
16 garlic cloves
1/3cup plus 1 tablespoon extra-virgin olive oil
12 ounces cooked chicken sausage
1 pound Campanelle
5 ounces (5 cups) baby arugula
1 cup (4 ounces) crumbled goat cheese

More Campanelle Recipes >>