Wednesday, September 17, 2008
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.
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,