For now I will try to do one on the first Wednesday of the month, then increase to twice a month. I do love to cook but it takes me forever for to write the recipes down. Check out Shan's Place" for more recipes.
This dish is one of my favorite go to hearty dishes. I found the recipe in “Tastes of Italia” magazine back in the States.
RIGATONI CON SALSICCIA/Rigatoni con Salsiccia
1 pound rigatoni
6 tablespoons olive oil
1 pinch crushed dried red chile flakes
1 pound Italian sausage, cashing removed and crumbled
2 tablespoons balsamic vinegar
4 garlic cloves, thinly sliced
1 (14 oz) can tomatoes, drained and chopped (or I cup diced fresh roma tomatoes)
Salt and pepper to taste
4 bunches arugula, washed, stems removed and coarsely chopped
1 cup freshly grated Parmigiano Reggiano cheese
Cook the rigatoni according to package directions. Reserve ¼- ½ cup of pasta water. Do not over cook.
Meanwhile in a large skillet, heat the olive oil on medium for 5 minutes. Add the chile flakes and the sausage and cook until nicely browned. Add the vinegar and scrape bits off bottom of pan. Add garlic and tomatoes and cook about 4 minutes on medium-low, being careful not to brown the garlic. Add salt and pepper to taste
When pasta is done, drain the pasta and add it to the skillet along with the reserved pasta water. Add the arugula and cook until liquid is mostly absorbed.
Sprinkle with cheese and serve immediately.
I like a Nero D’Avola with this dish. I never had this Sicilian red wine until I moved here. It’s a good everyday wine.