Linguine with Cantaloupe and Sausage

Cook pasta following package instructions.

While pasta is cooking, preheat large sauté pan on medium 2–3 minutes. Remove casing from sausage and place sausage in pan; cook 3–4 minutes, stirring to crumble meat, or until no pink remains. Remove sausage from pan and set aside.

Place cantaloupe in same pan; cook and stir 8–10 minutes until most of the liquid has evaporated. Stir in cream, lemon juice, tomato paste, salt, pepper, and red pepper into cantaloupe; cook and stir 1–2 minutes or until sauce has reduced by about one-half.

Stir in arugula, basil, reserved sausage and cooked pasta. Top with cheese; serve.