Rigatoni With Spicy Sausage-Tomato Sauce, Arugula and Parmesan

Ingredients

• 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

Directions

1. 1

   Heat oil in heavy large pot over medium heat. Add onion; saute until translucent, about 4 minutes.

2. 2

   Add garlic; stir 1 minute.

3. 3

   Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes.

4. 4

   Drain drippings from pot.

5. 5

   Add wine, diced tomatoes with juice, and crushed tomatoes. Increase heat and bring to a boil.

6. 6

   Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally.

7. 7

   Can be made one day ahead up to this point: Cool and refrigerate, then reheat over medium heat before continuing.

8. 8

   Cook pasta until al dente, drain.

9. 9

   Stir pasta, arugula, basil and oregano into tomato sauce. Simmer until the arugula wilts, stirring often, about 2 minutes.

10. 10

    Season with salt and pepper to taste.

11. 11

    Transfer to serving bowl or dinner plates and sprinkle with parmesan.