How to Make Texan Pasta

Well, technically speaking, the pasta itself is still pretty much what it's always been, but the presentation is definitely sorta Texan. Faced with another Friday night "what do we have on hand" menu decision, I took some inspiration from the awesome Robb Walsh at the Houston Press and mixed and matched something together, as follows.

Take some bbq sausage links and dice it up into discs or chunks (depending on your preference), and pan saute in olive oil with some coarsely chopped garlic cloves (garlic fiend that I am, I used about five cloves). Once the sausage is browned, deglaze the pan with some white wine and reduce by half. Add some generous handfuls of arugula and diced green onion and let those saute for a while. Remove from heat and add some cooked pasta of any shape or size, along with at least a cup of good Parmesan. Finish with some salt and pepper and you're done!

Perfect end of the week comfort food, especially when served with a spicy red wine. Equally perfect as fuel for a night of hanging pictures in your new apartment. :)