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Rigatoni with Spicy Sausage-Tomato Sauce, Arugula, and Parmesan Recipe

Rigatoni with Spicy Sausage-Tomato Sauce, Arugula, and Parmesan Recipe


Ingredients

  • 2 pounds fresh hot Italian sausages, casings removed
  • 1 28-ounce can diced tomatoes in juice
  • 1 28-ounce can crushed tomatoes with added puree
  • 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

Recipe Preparation

  • Heat oil in heavy large pot over medium heat. Add onion; sauté 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. DO AHEAD Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat before continuing.

  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

  • Stir pasta, arugula, 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.

,Photos by Mitchell FeinbergReviews Section

Tea and Scones

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.

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…

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
    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 Tbl shopped fresh oregano
    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.

This was so good. Everyone liked it. Definitely a repeat.


This Anthony Bourdain recipe requires a big can of crushed tomatoes and some fresh chorizo, plus four dozen littleneck clams.

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Rigatoni with Italian Sausage and Artichokes

This rigatoni with Italian Sausage is one of my favorite pasta recipes! All in all, it's a perfect combination of flavors in a sauce that coats my favorite pasta shape - rigatoni.

The base of this pasta is a tomato sauce, but the ingredients added to that sauce cover the entire spectrum of flavors. The tomatoes provide the sweet-acidic base. Marinated artichoke hearts add a tangy note. Sweet sun-dried tomatoes deepened the tomato with their concentrated sugars. Then there’s the spicy Italian sausage kicking it up a notch. Rigatoni is a great choice because the wide tubes are perfect to carry more of this sauce along with every bite.

The beauty of this recipe is that you can make it in a pressure cooker OR on the stovetop. Making it in a pressure cooker allows you to cook the dried noodles right in the sauce, saving time and cleaning up a second pot. The whole thing is done in a quick 7 minutes of cooking time. Yes, you do need to wait for the pressure cooker to build pressure, but it’s a quick-release of pressure at the end and you’ll find the whole process gives you just enough time to tidy up the kitchen and lay the table. No need to call folks to the table – with the way this smells, they’ll be seated and waiting!

If you don’t have a pressure cooker, not to worry. Of course you can make this recipe on the stovetop, making the sauce separately and boiling the pasta to toss with it. The advantage of the stovetop method is that you can save any leftover sauce separately, freezing it and then use it for another meal. Whichever way you make it, I’m certain of one thing… you’ll be making it again (and again)!


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 large onion, coarsely chopped
  • 1 pound hot Italian sausage, casings removed
  • 1 cup dry red wine
  • One 28-ounce can peeled Italian tomatoes, drained and coarsely chopped, liquid reserved
  • 1/2 teaspoon crushed red pepper
  • Salt and freshly ground pepper
  • 1 pound rigatoni
  • One 19-ounce can cannellini beans, drained and rinsed
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 2 tablespoons coarsely chopped basil, plus leaves for garnish
  • 2 tablespoons unsalted butter, cut into small pieces

In a large, deep skillet, heat the oil until shimmering. Add the garlic and cook over moderate heat, stirring, until golden, about 1 minute. Add the onion and sausage break the meat up with a wooden spoon and cook until it just loses its pink color, about 7 minutes. Add the wine and cook over high heat until reduced by half, about 10 minutes. Stir in the tomatoes, their liquid and the red pepper and season with salt and pepper. Cook over moderate heat until slightly thickened, about 30 minutes.

Meanwhile, in a large pot of boiling salted water, cook the rigatoni until al dente. Drain well, reserving 1/2 cup of the pasta cooking water.

Add the rigatoni to the sauce and gently stir in the beans, 1/2 cup of Parmesan, the chopped basil and the butter. Cook, stirring gently, until heated through, about 3 minutes. Add some of the reserved pasta cooking water if the pasta looks dry. Transfer to warmed bowls, garnish with basil leaves and serve. Pass additional Parmesan at the table.


Sweet Potato-Pecan Muffins

Cupcakes without frosting. Or maybe cupcakes are muffin ‘wanna-bes’ just waiting to be stripped of their frosting cover While cupcakes are ‘fussy’, Muffins always tend to feel comforting to me.

Whatever is right muffins are tasty little handy breafasts/snacks in a paper holder crying out to be cupped in the hand warm from the oven and savored slowly.

See, they even make me wax a little poetic!

I ran across a Muffin Mini-cookbook while cleaning out 30 Years of Country Living Magazine. By cleaning out I mean tearing out all the recipes, paper clipping them by month and throwing out the rest of the magazine. There were 12 muffin recipes to choose from. This is the first of many. The mini cookbook is still on my counter which means I will make, probabaly, 11 more from it.

And if they are all as good as this one…. There was a hint of sweetness from the grated sweet potato and a nice little crunch from the chopped pecans. Beware CupCakes, these don’t need no stinkin’ frosting to be very very tasty!!

    6 tablespoons butter, softened
    2/3 cup sugar
    1 large egg
    1 teaspoon vanilla extract
    1 3/4 cup unsifted all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    2/3 cup milk
    1 sweet potato (about 1/2 pound), peeled and finely grated
    2/3 cup chopped pecans

1.Heat oven to 375’F.
2.Prepare muffin pan.
3.In large bowl, with electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until blended.
4.In medium-size bowl, combine flour, baking powder, and salt.
5.Add flour mix¬ture to butter mixture alternately with milk, beating just until combined.
6.Fold in sweet potato and pecans.
7.Using ice-cream scoop or large spoon, divide batter among greased muffin-pan cups.
8.Bake muffins 25 to 30 minutes or until centers spring back when lightly pressed with fingertip. Cool muffins in pan on wire rack 5 minutes.
9.Remove muffins from pan and serve warm.


Country LivingOctober 1993


Sausage and Kale Pasta Bake

Sausage and kale pasta bake is a comforting pasta casserole that&rsquos made with whole wheat pasta, sausage, kale, and sun-dried tomatoes in a creamy white sauce. It&rsquos a deliciously healthy with gluten-free and vegetarian options.

When it comes to vegetables, I always say more is better even when pasta is involved. I pack this baked pasta with nutrient dense kale, sun-dried tomatoes and a little bit of sausage. Kale is so hearty, it really holds up well in this dish.

This recipe can be made ahead of time and popped in the oven for a quick 30 minutes. And the best part? It&rsquos filled with veggies so you can just eat this for dinner and be satisfied, even though we like to eat it with a side salad like this arugula salad.

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Here is What You Will Need to Make This Recipe

  • Your favorite whole wheat pasta such as penne, rigatoni, fussili, gobetti. Basically any pasta with ridges that will hold on to the sauce
  • Pork or turkey Italian sausage, you can use sweet or spicy sausage
  • Olive oil
  • Fresh garlic
  • Onion
  • Kale &ndash the best type of kale for this recipe is lacinato because it is easy to cut. If it&rsquos not available, curly will work too.
  • Sun-dried tomatoes plain and not packed in oil
  • Whole Wheat flour
  • Parmesan cheese
  • Mozzarella cheese
  • Nutmeg

Here is how to make sausage and kale pasta bakee

Boil the pasta to al dente texture, drain and set it aside. While the pasta is cooking, brown the sausage in a skillet breaking it into bite-sized pieces. Once it is cooked through set it aside.

Prepare the sauce mix the butter, flour, garlic and onions together to make a roux

Gradually add the milk to the roux, stirring occasionally until the sauce starts to thicken and add the cheese


Colorado: Tagliatelle, Tavernetta (Denver)

The James Beard Award-winning Colorado team behind Boulder’s Frasca Food and Wine branched out to open Tavernettain Denver’s Union Station neighborhood, and it’s a warm and welcoming spot for rustic, inspired Italian fare. Chef Ian Wortham (a former chef de cuisine at Frasca) is turning out some spectacular pasta dishes, but the one to order is the tagliatelle with Maine lobster, Calabrian chile, preserved tomato and celery. It’s light, bright, teeming with fresh lobster, just a little spicy, and the pasta itself is house-made and flawless.


Recipe Review: Italian Wedding Soup with Chicken Meatballs and Sage Crostone

This easy, delicious soup from Andrew Carmellini’s American Flavor cookbook “marries” meat and vegetables and is often traditionally served at Italian-American weddings. There is a lot of flavor here: spicy chicken meatballs, crunchy escarole, tiny star-shaped pasta all in a chicken broth chock full of vegetables and served with toasted sage-parmesan crostone. The light soup contrasts with the meatballs that have a little bit of heat from crushed red pepper. The entire recipe prep takes about an hour: sliced ciabatta bread with olive oil, parmesan and sage are toasted in the oven for the crostone, meatballs are rolled, vegetables are chopped and cooked in chicken broth for a few minutes, then the meatballs are poached for five minutes, and finally cooked pasta and escarole are added at the very end. Another good dish from this cookbook – see also Black Eyed Pea and Kale Chili, Bacon-Chipotle Cornbread.

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Reviews ( 11 )

Corn syrup is distinct from high-fructose corn syrup (HFCS), which is created when corn syrup undergoes enzymatic processing, producing a sweeter compound that contains higher levels of fructose.

This is such an easy, go-to recipe and my second favorite from 2011's month of dinners! It always makes enough for leftovers to make a satisfying lunch at work. I have tried using alternate types of sausage, pasta and dry cheeses, and I'm never disappointed. Brown rice pasta (gluten free) and organic chicken sausage worked really well (corn syrup is in all the italian pork sausages, sweet or not..ugg). I also buy minced garlic in jars and measure a heaping teaspoonful instead of the fresh garlic to save time. I like extra spinach and have to cook the sausage longer than stated. You can't go wrong here and the colors and simplicity make me think it would serve up beautifully as a Christmas Eve meal for busy families.