There is nothing more comforting than PASTA. There is always some type of pasta in our pantry. Or I make some fresh to try out new recipes and an excuse to use the pasta roller. I needed something new for dinner and settled on some type of pasta dish. I just didn’t know which one until I was looking through all the magazine recipes I have torn out over the years. I came upon this one.
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Rigatoni with spicy sausage-tomato sauce,
The original recipe called for arugala, but since the only grocer that carries it is on the other side of the river on the other side of town I subsituted spinach, even tho…
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“The classic meat sauce gets some oomph from the peppery arugula.”
The oomph wasn’t worth the 40 minute round trip drive.
Ingredients
- 1 Tbl olive oil
1 large onion, chopped
3 garlic cloves, chopped
2 lbs hot Italian sausages casings removed {I used fresh ground Italian sausage.}
1/2 cup dry red wine
1 28-ounce can diced tomatoes in juice
1 28-ounce can crushed tomatoes with added puree
8 ounces rigatoni
2 cups (packed) fresh arugula, stemmed {Subbed in Spinach}
1/2 cup thinly sliced fresh basil leaves
1 Tbl shopped fresh oregano {I used 1/2 Tbl dried}
1/2 cup freshly grated Parmesan cheese
~ 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 boil.
~ Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally.
~ Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
~ Stir pasta, spinach, basil, and oregano into tomato sauce. Simmer until arugula wilts, stirring often, about 2 minutes. Season with salt and pepper.
~ Transfer to large bowl. Sprinkle with Parmesan.
- Recipe adapted from bonappetit June 2008
This was so good. Everyone liked it. Definitely a repeat.
July 1, 2011 at 4:15 AM
I love pasta and this sounds like a recipe even picky eater E. will love! Especially with the spinach subsituting the arugula 🙂
I’m bookmarking this recipe for the weekend!
One question though: how many servings is this? 8 ounces of Rigatoni sounds like a lot for twon people to me 😉
July 1, 2011 at 8:31 AM
8 ounces of rigatoni was a lot. We had 5/6 servings from it. You could probably make 1/2 the recipe and have plenty for U and E. Or maybe make full recipe. Freeze half sauce and enjoy other half with pasta.
July 1, 2011 at 10:36 PM
Guys would be all over this one…looks really great. I think the guys could eat pasta almost every single day here in one form or another.
July 2, 2011 at 6:51 AM
Thanks for sharing such a tasty treat with Presto Pasta Nights. Not sure if my local market will have arugula or spinach, but either way I’m a winner.
July 2, 2011 at 8:55 PM
Ooh, zucchini pancakes! I can tell how delicious these were just by looking at them. I’ve never tried Ina Garten’s recipe for these. I’ll have to try it!
July 5, 2011 at 9:10 PM
I’ve actually made this before, using spinach instead of arugula, and it was so good. Thanks for the reminder that I should make it again soon 🙂
July 7, 2011 at 10:10 PM
Haha, you crack me up Margaret – for what it’s worth, I wouldn’t have driven 40 minutes for arugula either! I am bookmarking this for the return of cold weather, it’d be a great weeknight dinner.
July 8, 2011 at 7:57 AM
[…] looking Rigatoni with Spicy Sausage-Tomato Sauce and Spinach from Tea and […]
July 8, 2011 at 4:06 PM
Love sausage and pasta
August 31, 2012 at 8:22 AM
[…] Her Rigatoni with Spicy Sausage Tomato Sauce, Spinach, and Parmesan recipe was adapted from a recipe in Bon Appetit and was part of her Magazine Monday’s and Presto Pasta posts. […]