Chef Thomas Bohne
Chef Thomas Bohne is US Army Veteran and winner of the Tuscany to You Recipe Contest.Learn more about Chef Bohne
Rigatoni with Sausage and Arugulauser rating
This pasta really packs in the flavor. You get a great spice from the sausage and pepper from the arugula. The sauce draws depth from the wine and pork fat while maintaining sweetness from the San Marzano tomatoes. The fresh basil and oregano cuts through the richness with herbal notes.
Cooking Time: 50 minutesIngredients:
2 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, chopped
2 lb. hot Italian sausage
½ cup Chianti (or other dry red wine)
28 oz. whole San Marzano tomatoes
28 oz. crushed tomatoes
16 oz. rigatoni
2 cups (packed) fresh arugula
½ cup fresh basil, sliced thin
1 Tbsp. fresh oregano, chopped
½ cup Parmesan, freshly grated
1. In a saucepan, heat oil and add onion, cooking until translucent. Add garlic and sausage. Cook sausage until browned; add wine and tomatoes. Bring to a boil and reduce to simmer for 30 minutes.
2. Cook pasta according to package instructions.
3. In a saute pan, wilt arugula. Add arugula to sauce along with basil and oregano. Toss pasta with sauce and plate in wide shallow bowl. Garnish with grated cheese and basil.