Rigatoni With Spicy Sausage-Tomato Sauce, Arugula and Parmesan |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is from Bon Appetit magazine, June 2008. This is exactly as written in the magazine, but when I made it I used spinach instead of arugula (the market was out of arugula and my husband doesn't like it anyway). We LOVED the fresh complex flavor of this dish! Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
3 garlic cloves, chopped |
2 lbs fresh hot italian sausages, casings removed |
1/2 cup dry red wine |
1 (28 ounce) can tomatoes with juice |
1 (28 ounce) can crushed tomatoes in puree |
8 ounces rigatoni pasta |
2 cups fresh arugula, stemmed and packed |
1/2 cup thinly sliced fresh basil leaf |
1 tablespoon chopped fresh oregano |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Heat oil in heavy large pot over medium heat. Add onion; saute until translucent, about 4 minutes.
2. Add garlic; stir 1 minute.
3. Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes.
4. Drain drippings from pot.
5. Add wine, diced tomatoes with juice, and crushed tomatoes. Increase heat and bring to a boil.
6. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally.
7. Can be made one day ahead up to this point: Cool and refrigerate, then reheat over medium heat before continuing.
8. Cook pasta until al dente, drain.
9. Stir pasta, arugula, basil and oregano into tomato sauce. Simmer until the arugula wilts, stirring often, about 2 minutes.
10. Season with salt and pepper to taste.
11. Transfer to serving bowl or dinner plates and sprinkle with parmesan.
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