Rigatoni with Sausage

This is a super easy meal. It's great, because most of it can be made ahead of time & reheated...which, I love for a weeknight meal. I have adapted this recipe from Epicurious.com.

First, you need 2 lbs. of Italian Sausage. It can be sweet, or spicy. The casing needs to be removed.

Next, heat a tablespoon of olive oil in a large pot, or saucepan.

Dice one large onion and add it to the pan. Saute for about 4 minutes.

Mince 3 cloves of garlic,

add to the pan, and saute for another minute.

Add the sausage and cook for about 5 minutes.

Break it up into smaller pieces with a spatula as it cooks.

When finished, drain the fat from the pan & return to stove.

Next, you need a 28 oz. can of crushed tomatoes.

Add this to the sausage,

along with a 28 oz. can of diced tomatoes,

and 1/2 cup red wine.

Stir,

bring to a boil, reduce the heat, and simmer for 30 minutes.
Everything up to this point can be done ahead of time, and reheated when you are ready to eat.
When ready... cook 8 oz. of Rigatoni pasta in boiling, salted water & heat the sauce.

Put 2 cups of arugula in a bowl.

Take a handful of fresh basil & thinly slice.

Add it to the arugula,

along with a tablespoon of fresh oregano, chopped.

When the pasta is cooked add it to the sauce, with the arugula, basil & oregano.
Stir & heat for a few minutes, or until the greens are wilted.

Transfer to a serving bowl, sprinkle with 1/2 cup of Parmesan cheese,

and serve.