Ingredients
The following ingredients have 4 Servings
- 1 lb dry spaghetti pasta
- 1/2 lb loose Italian sausage
- 1/2 cup unsalted butter
- 3 tbsp all-purpose flour
- 3/4 cup dry white wine
- 1/2 cup heavy cream
- 8 oz jumbo lump crab meat
- 2 cup baby arugula
Instruction
- Bring a large pot of water to a boil. Salt the water and add the pasta. Cook until al dente, about 8 minutes, then drain (setting aside about 1/2 cup of pasta water) and set aside.
- While the water is coming to a boil and the pasta is cooking, add the sausage to a large nonstick skillet set over medium heat. Cook until brown and cooked through, about 8 minutes. Transfer the sausage to a plate that has been lined with a paper towel. Wipe the pan with a paper towel to get rid of most of the grease. You may even pour the grease into a small bowl and discard once cool.
- Add the butter to the pan, and melt over medium low heat. Continue cooking it until brown bits form on the bottom of the pan and it begins to brown. As soon as it begins to brown, whisk in the flour. This has to be done immediately. Otherwise the butter may burn, and then you will have to start all over again. Cook for about 1 minute, whisking constantly. Whisk in the white wine and continue whisking until the wine has reduced just a little bit, about 2 minutes. Whisk in the heavy cream and bring to a simmer. Reduce the heat to low and allow the sauce to thicken for about 4 minutes. Season with salt and black pepper, and add a pinch of crushed red pepper. Stir in the crab meat and cook for about 2 minutes to heat through. Return the sausage to the pan and add the arugula. Toss to combine. Transfer the pasta to the skillet and add the reserved 1/2 cup of pasta water. Toss to combine fully. Adjust seasoning to taste.
- Serve the pasta immediately garnished with grated parmesan cheese, crushed red pepper, and chopped fresh parsley. Serve with fresh bread and enjoy!
