Name: Skillet Sausage and Potatoes with Arugula
Total time: 30 min
Yield: Serves 4
Ingredients: 6 ounces (6 cups) baby arugula; 1 pound fingerling (or baby Yukon Gold) potatoes, unpeeled, halved lengthwise; 2 tablespoons olive oil; 1/4 teaspoon salt; 1 1/2 pounds hot or sweet Italian sausage; 1 tablespoon unsalted butter; 2 garlic cloves, minced; 1 teaspoon minced fresh rosemary; 1/4 teaspoon pepper; 1 cup dry white wine

Why This Recipe Works

Browning the potatoes in the sausage drippings adds lots of flavor to this quick dish.

Instructions

Arrange arugula on serving platter. Combine potatoes, 1 tablespoon oil, and salt in bowl. Cover and microwave until just tender, about 6 minutes, stirring halfway through microwaving. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook sausages until browned on all sides, about 6 minutes. Transfer to plate.

Pour off all but 1 tablespoon fat from skillet and return to medium-high heat. Cook potatoes, cut side down, until golden brown, about 3 minutes. Add butter, garlic, rosemary, and pepper and cook until fragrant, about 30 seconds, stirring to combine. Arrange potatoes on top of arugula and tent loosely with foil.

Return now-empty skillet to medium-high heat, add sausages and wine, and bring to boil. Reduce heat to medium-low and simmer, covered, until sausages are cooked through, about 8 minutes. Transfer sausages to platter with potatoes and arugula, drizzle with wine sauce, and serve.