Rigatoni & Spicy Sausage Sauce
This recipe answers all the Italian food cheesy, saucy cravings, but it’s a quick, easy, no-oven affair.
Recipe source: Bon AppetÃt
Recipe source: Bon AppetÃt
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Rigatoni & Spicy Sausage Sauce
Prep Time15 Minutes
Servings6
Cook Time45 Minutes
Ingredients
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, chopped
2 pounds fresh hot Italian sausages, casings removed
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
1/2 cup thinly sliced fresh basil leaves
1 tablespoon chopped fresh oregano
1/2 cup freshly grated Parmesan cheese
Directions
- In a large, heavy pot, heat the oil over medium heat. Add the onion and sauté until translucent, about 4 minutes.
- Add the garlic, stirring for 1 minute.
- Add the sausage and cook until browned, breaking up the meat with back of spoon, about 5 minutes.
- Drain the drippings from pot. Add the wine, diced tomatoes with juice, and crushed tomatoes, and then increase the heat and bring the ingredients to boil.
- Reduce the heat to low and simmer for 30 minutes to blend the flavors, stirring occasionally.
- Meanwhile, cook the pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
- Stir the pasta, arugula, basil, and oregano into the tomato sauce. Simmer until arugula wilts, stirring often, about 2 minutes.
- Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.
15 minutes
Prep Time
45 minutes
Cook Time
6
Servings
Directions
- In a large, heavy pot, heat the oil over medium heat. Add the onion and sauté until translucent, about 4 minutes.
- Add the garlic, stirring for 1 minute.
- Add the sausage and cook until browned, breaking up the meat with back of spoon, about 5 minutes.
- Drain the drippings from pot. Add the wine, diced tomatoes with juice, and crushed tomatoes, and then increase the heat and bring the ingredients to boil.
- Reduce the heat to low and simmer for 30 minutes to blend the flavors, stirring occasionally.
- Meanwhile, cook the pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
- Stir the pasta, arugula, basil, and oregano into the tomato sauce. Simmer until arugula wilts, stirring often, about 2 minutes.
- Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.