Ingredients
2 tablespoons extra-virgin olive oil, plus more for skillet and drizzling
4 ounces Parmigiano-Reggiano, grated (1cup)
1/3 cup almonds, toasted and chopped
12 ounces spicy Italian sausage, casings removed
1 jar (12 ounces) roasted peppers, drained and chopped
4 teaspoons sherry vinegar
12 ounces orecchiette
Kosher salt and freshly ground pepper
2 cups baby arugula
Preparation
Heat a large nonstick skillet over medium 2 minutes; brush lightly with oil. Sprinkle evenly with 1/3 cup cheese and almonds; cook until crisp and browned on bottom, about 2 minutes. Scrape onto a plate; let cool, then crumble. Return skillet to medium-high heat; swirl in oil. Add sausage and cook, breaking up with a spoon, until browned and cooked through, about 6 minutes. Add peppers and 3 teaspoons vinegar; cook 1 minute.
Cook pasta in a pot of salted water 1 minute less than package instructions. Reserve 1/2 cup pasta water, then drain. Add pasta and remaining 2/3 cup cheese to skillet; toss to coat, adding enough reserved pasta water to create a silky sauce.
In a bowl, toss arugula with remaining 1 teaspoon vinegar and a drizzle of oil; season to taste. Serve over pasta with frico.
