Rigatoni with Spicy Sausage in Red Sauce
Adapted from Bon Appetit.
Ingredients
- 1 tbsp olive oil, extra virgin
- 1 lg onion, chopped
- 3 cloves garlic, chopped
- 2 lbs hot Italian sausage
- ½ cup white wine, dry
- 28 oz crushed tomatoes
- 28 oz diced tomatoes, in juice
- 8 oz rigatoni
- 2 cups arugula, fresh, packed
- ½ cup basil, fresh, thinly sliced
- 1 tbsp oregano, fresh, chopped
- ½ cup Parmesan cheese, grated optional
Instructions
- Heat oil in large, heavy pan over medium heat. Add onion and sauté until translucent, about 4 minutes. Add garlic and stir about 1 minute.
- Add sausage and cook until browned, about 5 minutes. Use a fork or wooden spoon to break it up. Drain drippings from pan.
- Add wine and both kinds of tomatoes. Increase heat and bring to a boil. Reduce to low and simmer for 30 minutes, stirring occasionally. Turn off heat and let cool slightly.
- Cook pasta in salted water. Drain. Stir pasta, arugula, basil, and oregano into tomato sauce. Simmer until arugula wilts, stirring often, about 2 minutes. Season with salt and pepper.
- Transfer to serving dish, sprinkle with Parmesan cheese, or serve it on the side.
Notes
The sauce can be made ahead of time. Just let it cool completely and store covered in the refrigerator. Rewarm it just before you are ready to use it. If you pass the Parmesan cheese on the side, this can be suitable for someone who needs to avoid lactose.