Rigatoni With Spicy Sausage-Tomato Sauce, Arugula and Parmesan

"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!"
 
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Ready In:
1hr 5mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Heat oil in heavy large pot over medium heat. Add onion; saute until translucent, about 4 minutes.
  • Add garlic; 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.
  • Can be made one day ahead up to this point: Cool and refrigerate, then reheat over medium heat before continuing.
  • Cook pasta until al dente, drain.
  • Stir pasta, arugula, basil and oregano into tomato sauce. Simmer until the arugula wilts, stirring often, about 2 minutes.
  • Season with salt and pepper to taste.
  • Transfer to serving bowl or dinner plates and sprinkle with parmesan.

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RECIPE SUBMITTED BY

I'm a lifetime Californian. Recently remarried to the most wonderful man! I have three teenagers from my first marriage and a teenage stepdaughter. I love gardening but have a knack for killing houseplants. We have a playful Scottie and a bipolar (!) Jack Russell; we recently said goodbye to our very old and very loved kitty.</p>
 
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