Sausage, Pepper and Balsamic Pasta

Ingredients:

• 2 cups Quinoa & Brown Rice Fusilli (or any short cut pasta you prefer)
• 2 teaspoons olive oil
• 2 HB mild Italian pork sausages, thawed and cut into medallions (Or use Vegan Gusta Italiana Sausages to make this meal vegetarian)
• 1 red pepper, halved, seeded and thinly sliced
• 1 large shallot or 2 small ones, sliced 
• Pinch each salt and pepper
• 2 garlic cloves, grated or pressed
• 2 tbsp Acropolis balsamic vinegar with honey, plus extra for serving
• 2 cups lightly packaged arugula 

Instructions:

1. In large saucepan of salted boiling water, cook pasta according to package directions, reserving 1/2 cup of pasta water before draining. 
2. While the pasta is cooking, in large nonstick skillet over medium high heat, heat the oil. Add in the sausage. Cook without stirring, until the sausage starts to brown, about 3 minutes. Flip sausage and add in peppers, shallots, salt and pepper. Cook, stirring from time to time, until peppers start to soften and sausage is just about cooked through, about 5 minutes.
3. Add in garlic, stirring until fragrant, about 1 minute. 
4. Add in Acropolis Balsamic Vinegar with Honey, stirring until well mixed. Stir in pasta until coated through, adding reserved pasta water, a little at a time if needed, to help loosen the sauce.
5. Remove from the heat and stir in arugula. Taste and adjust seasoning as needed with salt and pepper. Transfer to a serving bowl and drizzle with a little extra Acropolis Balsamic Vinegar with Honey. Serve immediately.