Tuesday, November 3, 2009

Rigatoni with Sausage-Tomato Sauce and Arugula

The hunt for arugula recipes continues. So far, I am not complaining, especially when I get led to recipes like this.

We all loved this dish. This sauce makes twice as much as needed for the amount of pasta. I recommend freezing half of the sauce and getting it out next time you want some quick and delicious pasta and sauce.

Rigatoni with Sausage-Tomato Sauce and Arugula
adapted from Bon Appetit

1 T olive oil
1 lg onion, chopped
3 garlic cloves, chopped
1 - 1 1/2 lbs fresh mild sweet Italian sausages, casings removed (can also use hot Italian sausage if you would prefer)
1/2 c dry red wine
1 (28-oz) can diced tomatoes in juice
1 (28-oz) can crushed tomatoes
8 oz rigatoni (a fat penne pasta)
2 c (packed) fresh arugula, stemmed
1/2 c fresh basil leaves, thinly sliced
1 T fresh oregano, chopped
Parmesan cheese, grated

Heat oil in large pot over medium heat. Add onion and saute until translucent, about 4 minutes. Add garlic and stir 1 minute. Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes. Drain drippings from pot. Add wine, diced tomatoes with juice, and crushed tomatoes. Increase heat and bring to a boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain. Stir in basil and oregano into sauce. Season sauce with salt and pepper. Put pasta in bottom of large pasta bowl. Top with the arugula. Cover arugula with hot sauce and allow arugula to wilt before serving. Sprinkle with Parmesan

1 comment:

Jen Verde said...

I'm making this tonight and it smells delicious. I don't know if you are a big chocolate fan, but I made this cake this weekend and it is going to be my standard go to chocolate cake recipe from now on. The homemade marshmallows were good, but it made the whole process a bit too time consuming. http://www.finecooking.com/recipes/hot-chocolate-layer-cake-homemade-marshmallows.aspx