Rocket Pasta and Spicy Sausage Meatballs

Arugula, more commonly known as rocket in other countries, has become more popular recently. Initially quite exotic and native to the Mediterranean you can see it in any grocery store found near the salads. Arugula is tasty, with a peppery flavor that adds life to salads and is wonderful in almost any pasta dish. I was inspired by Rachael Ray (as always) and a recipe I saw her make last week. Preheat your oven and lets get started!

Meatballs

• 1 pound spicy Italian sausage
• 1 egg
• 1/3 cup milk
• 1/2 cup breadcrumbs
• 1/2 teaspoon salt
• 1 teaspoon oregano
• 1 tablespoon parsley
• 1/4 teaspoon garlic powder
• 1/2 teaspoon fresh ground black pepper
• small (small!) sprinkle crushed red pepper flakes
• 1/4 cup Parmesan cheese

Sauce 

• 1/3 cup finely chopped onion
• 2 cloves grated garlic
• 1 teaspoon garlic oil
• 28 ounce can San Marzano tomatoes
• 1/2 teaspoon anchovy pasta
• 2 teaspoons basil (I use the tubed basil ^_^)
• 2 tablespoons tomato paste
• 1/4 cup milk
• 1/4 cup vodka

Additional Ingredients

• 1 pound whole wheat linguini pasta
• 5 ounces baby rocket (arugula) 

Preheat your oven to 400 degrees F. Grab a mixing bowl and combine all of your meatball ingredients. Roll your meatballs into golf ball sizes (or larger if you'd like) and bake for 30 minutes, rotating halfway through cooking. In a medium sauce pan saute your onion and garlic in oil until softened. Add the rest of your sauce ingredients and bring to a soft boil, reduce heat to low and simmer until you're ready to serve everything. Begin boiling your water about halfway through baking the meatballs. Once water is boiling, add linguini and a large dash of salt; boil the pasta until it's al dente. When meatballs are ready remove from oven to let cool a bit. Drain your pasta and return to pot. Stir in all of the pasta sauce and baby arugula and stir for a minute or longer to combine and wilt the rocket. Plate and serve along with meatballs. Enjoy!