|CLASSIC pasta||rigatoni with sausage and arugula|
is a rougher rigatoni with sausage and the wonderful added flavor of
arugula. Also see rigatoni with
sausage and parmesan for a variation with a cream sauce.
for the sauce:
for the pasta:
Put the olive oil in a saute pan over medium heat. Add the red pepper flakes. Add the chopped sausage. Cook until nicely browned all over.
Add the white wine to deglaze; scrape the bottom of the pan.
Add the garlic. When it starts to sizzle, after a minute, add the tomatoes. Cook on medium low heat for five minutes. Add a teaspoon of salt and some freshly ground pepper. Taste.
Meanwhile bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. Continue cooking until al dente.
Before draining, remove one-half cup of the boiling water and put it into a sauce pan. Add the chopped arugula and cook for about four minutes until the water has been absorbed, but the arugula remains moist.
Drain the pasta. Add it, moist, to the sauce and stir. Add the cooked arugula and the parmesan and stir. Serve.
Add the rigatoni to the heated sauce, add the parmesan and stir well. Taste for salt and pepper. Serve (with some additional parmesan).