Arugula with Grilled Sausage and Capellini

2 tablespoons olive oil

3 tablespoons minced garlic

½ to 1 teaspoon dried hot chili flakes

2/3 cup chicken or vegetable broth

½ cup fresh lemon juice

1 pound dried capellini or other thin pasta noodles

½ cup loosely packed julienne lemon peel, yellow part only (from about 2 lemons)

8 lemon-chicken sausages (about 2 lb. total)

1 lb. arugula, tough stems removed, rinsed, drained and coarsely chopped

Salt, pepper and parmesan cheese to taste       

 

Tip:  For julienne lemon peel use a vegetable peeler to cut strips of peel, then slice with a sharp knife into about 1/8- by 1/2-inch strips. 

Method

1. Grill sausages either on a charcoal or gas grill.  When done, slice each sausage diagonally into 3 pieces; cover with foil to keep warm. ( If sausages are not pre-cooked, cook before grilling.  Bring 4-quarts of water to a boil, add sausages, turn off heat, and let sausages steep 10 minutes.  Remove sausages; cool to room temperature.)

2. Meanwhile, in a 6- to 8-quart pan, bring 4 quarts water to a boil over high heat.
3. While water is heating, add 1 tablespoon of the oil to a 10- to 12-inch frying pan over medium heat.  When oil is hot, add garlic and chili flakes; cook, stirring often, until garlic is just golden brown, about 1 minute.  Add broth and lemon juice; cook 1 minute longer.  Remove from heat.
4. Add pasta to boiling water; cook until just tender to bite, about 2 minutes.  Drain pasta and rinse with cold water.  In a large bowl, mix pasta with remaining oil and lemon peel.  Set aside.
5. Just before serving, bring the broth mixture to a boil over high heat; add arugula.  Cook, stirring, just until hot, about 1 minute.  Pour over pasta and mix; arrange sausages over pasta.  Add salt and pepper to taste and serve with parmesan on the side.