I'm Cultured!

Well, at least this recipe is. I got it from Bon Appetit, oooooooh. My lovely husband got me a subscription when he bought my mixer last year. Sadly, I have never attempted a recipe out of this magazine until today! The ripped out magazine page has been hanging on my fridge for a few days and I feel I should frame it and hang it on my wall. Why? Because this was the most delicious pasta dish I have ever eaten. It definitely makes it into the Top 3 for sure. I will most certainly have to make more of the recipes out of this magazine in the future.

Jason was hesitant when he heard there was lettuce (arugula) in this dish, and I was a little skeptical myself. Let's face it, I don't even like arugula in a salad. After eating it, I understand why the arugula was there: It adds crunch and a bit of peppery flavor. It was downright perfect.

The only thing I did differently was add extra rigatoni. Being a huge pasta fan, I didn't think 8 ounces of rigatoni would be enough. I am glad I added the extra because now I have lunches for the next week! Evidence below:

We ate this and it didn't need any accoutrements. The only thing we did eat with it was a yummy crusty Kalamata and rosemary baguette. It was heaven on a plate for sure.

Ohhhhh, I wish I could go back and eat this entire plate of pasta all over again. Instead, I will have to wait until tomorrow for my lunch.

Bon Appetit! Get it? Tee hee, because I got the recipe from the magazine of the same name?!? Get it? Oh never mind.

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

from: Bon Appetit Magazine June 2008

1 tablespoon olive oil
1 large onion, chopped

3 garlic cloves, chopped

2 pounds fresh hot Italian sausage, casings removed

1/2 cup dry red wine

1 can (28 oz) diced tomatoes in juice

1 can (28 oz) crushed tomatoes with added puree

8 ounces rigatoni

2 cups (packed) fresh arugula, stemmed

1/2 cup thinly sliced basil leaves

1 tablespoon chopped 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. Add wine, diced tomatoes 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, 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.