1 hr 5 mins
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!
My Private Note
Units: US | Metric
- 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
- 1Heat oil in heavy large pot over medium heat. Add onion; saute until translucent, about 4 minutes.
- 2Add garlic; stir 1 minute.
- 3Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes.
- 4Drain drippings from pot.
- 5Add wine, diced tomatoes with juice, and crushed tomatoes. Increase heat and bring to a boil.
- 6Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally.
- 7Can be made one day ahead up to this point: Cool and refrigerate, then reheat over medium heat before continuing.
- 8Cook pasta until al dente, drain.
- 9Stir pasta, arugula, basil and oregano into tomato sauce. Simmer until the arugula wilts, stirring often, about 2 minutes.
- 10Season with salt and pepper to taste.
- 11Transfer to serving bowl or dinner plates and sprinkle with parmesan.
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Nutritional Facts for Rigatoni With Spicy Sausage-Tomato Sauce, Arugula and Parmesan
Serving Size: 1 (520 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 832.3
- Calories from Fat 487
- Total Fat 54.2 g
- Saturated Fat 19.2 g
- Cholesterol 153.7 mg
- Sodium 1702.3 mg
- Total Carbohydrate 50.4 g
- Dietary Fiber 6.3 g
- Sugars 7.0 g
- Protein 33.8 g