Catalan Pasta with Sausage, Arugula, and Romesco Sauce

Back in the summer I made up some romesco sauce, a traditional Catalan sauce made from roasted red peppers, garlic, and almonds, among other ingredients, and froze a few packets of it. This was the first time I pulled one out to use and it just knocked my socks off. If you find yourself with the opportunity (or as it had happened in my case, necessity) of using a lot of sweet red peppers at once, make this sauce. You won't regret it. With some in the freezer, you then have the option for an easy, quick, but remarkably sophisticated and flavorful meal, good enough to serve company.

1 lb cut pasta, such as penne rigate
salt
olive oil
1 lb chorizo or Italian sausage, casings removed
1/2 lb arugula, coarsely chopped
1 cup romesco sauce

Bring a large pot of water to a boil. Add a little salt and olive oil, and cook the pasta. Drain when done.

While you heat the water and cook the pasta, assembly the rest of the dish. Cook the sausage in a large skillet, breaking it up as you go. When it is done, drain off most of the fat, then add the arugula and saute briefly until just wilted (1 minute or less).

When the pasta is done and drained, add the sausage and arugula, then stir in the romesco sauce. The sauce is thick and you will have to mix well to coat everything.

Serve hot.

Serves 4-6.