Suzi's Blog

Macaroni, Tomatoes, Spicy Sausage

This is my favorite Sunday pasta dish. Dried pasta is such a convenient and versatile food, there are many ways to serve it. This idea comes from the many great Italian meals I have enjoyed in New York. Grana Padano is an Italian cow’s milk cheese from the northern region of Emilia-Romagna. I like its mellow flavor and the slight creaminess it adds to this pasta. You can substitute Parmigiano-Reggiano, if you prefer.

SERVES 6

  • 3 tablespoons extra-virgin olive oil, plus more for finishing
  • 1 pound hot Italian sausage, casings removed
  • 1 small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • ½ cup dry white wine
  • 4 medium-ripe tomatoes, cored and cut into large dice
  • Coarse sea salt and freshly ground black pepper to taste
  • 12 ounces dried rigatoni
  • 1 bunch arugula, tough stems removed and coarsely chopped (1½ cups)
  • ¼ cup chopped fresh basil
  • ¾ cup freshly grated Grana Padano or Parmigiano-Reggiano cheese

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