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Quite Good

Earlier this month I tried this recipe for a skillet sausage and pasta dish that turned out to be very tasty, and just enough for two hungry people. You do have to reduce the broth-based sauce twice, but it's not that difficult to manage.

Mostly out of necessity I did make some tweaks: I used mild Italian chicken sausage instead of spicy (my ulcer is still acting up), grated parmesan-romano cheese blend instead of parmigiano-reggiano cheese (they don't sell that kind of cheese here in the country), medium pasta shells instead or orecchiette pasta (ditto on that oddball pasta) and regular chicken stock instead of low sodium chicken broth.

I was delighted to use fresh arugula from our garden in the recipe, but honestly, I couldn't really taste it. I think the next time I might add some diced tomatoes and some crushed fresh garlic as my guy likes both in his Italian dishes.

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