This here is from la mamma di le sorelle Nikki e Summer (oppure Estate).

“I found this recipe from the Cooking Light magazine, December 2010.  Pete and I had this tonight, it was delicious.  I substituted spinach for the arugula only because the store was out of arugula.  The spinach was delicious, next time I will use the arugula to compare.”
            
 
 
Sausage, Tomato, and Arugula Fettuccine
 
1 ( 9-ounce) package refrigerated fettuccine
1 tablespoon olive oil
6 ounces Italian turkey sausage
2 teaspoons minced garlic
1 pint cherry tomatoes
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 cups baby arugula leaves
2 ounces pecorino Romano cheese shaved
 
 
1. Cook pasta according to package directions. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
2.  While pasta cooks, heat oil in a large skillet over medium-high heat.  Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble.  Add garlic; cook 30 seconds, stirring constantly.  Add tomatoes, salt, and pepper; cover and cook 2 minutes. Smash tomatoes with the back of a wooden spoon to break them up.  Cover pan; reduce heat to low, and cook 3 minutes.  Remove pan from heat.  Add pasta, reserved 2/3 cup cooking liquid, and arugula; toss well.  Sprinkle with pecorino Romano.  Yield 4 servings. ( 3 if big eaters)