imafoodblog.com

This is a solid pasta dinner that I have made a handful of times. I like it because the sauce is quick and easy but still flavorful. Perfect for the times when I don’t have any marinara in the freezer.

It is based on a recipe I found in the June 2008 issue of Bon Appetit for Rigatoni with Spicy Sausage - Tomato Sauce, Arugula and Parmesan…and breath. Really, who is naming their recipes these days? (Wow, I just learned that it’s arugUla not arugAla. That explains my difficulty finding this recipe link.)

So, the basis of this dish is a quick tomato sauce that cooks for about 30 minutes with onion, garlic, red wine, spicy sausage, tomatoes, arugula, basil, oregano, and parmigiano cheese.

The changes I make to this are that I use only crushed tomatoes instead of crushed and diced (texture thing), spicy chicken sausage instead of pork, and spinach instead of arugula. Sometimes I break the sausage up into the sauce like recipe states, and other times I poach the sausage, slice it and then add it to the sauce. Sometimes I use all hot sausage and other times a mix of hot and sweet. You could also easily used a pre-cooked andouille or chorizo in here as well. It is very adaptable to what you feel like doing at the time.

This is a nice hearty meal that is super easy to put together, which is a must have for me during the week. I really look forward to coming home every night and having a nice hot meal with Nick. After a day of really watching what I eat, I love to be able to fill my tummy with some comforting yet healthy (or at least somewhat healthy meal). It is a way to reward myself and unwind from the day. I sound like that stupid “family table” commercial, but I think it is true. My family almost always ate a dinner together every night when I was growing up and I think it is important to continue that even if it is only Nick and I.

I will be submitting this to Rachel of The Crispy Cook for Presto Pasta Nights, a great weekly pasta roundup founded by Ruth of Once Upon A Feast.

The recipe with my changes is after the jump.

Follow up:

Rigatoni with Spinach and Spicy Chicken Sausage
original recipe from Bon Appetit magazine, June 2008
adapted by Sara at imafoodblog.com

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 1 pound spicy chicken sausage
• 1/2 cup dry red wine
• 1 28-ounce can crushed tomatoes
• 8 ounces rigatoni
• 2 cups (packed) fresh spinach, stemmed
• 1/2 cup thinly sliced fresh basil leaves
• 1 tablespoon chopped fresh oregano
• 1/2 cup freshly grated Parmesan cheese

1. 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.
2. Add wine, 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.
3. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
4. Stir pasta, spinach, basil, and oregano into tomato sauce. Simmer until spinach wilts, stirring often, about 2 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.