Wednesday, October 01, 2008

My first “What’s Cooking Wednesday” post – Rigatoni with Sausage

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.

Serves 4

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.

14 comments:

michelle of bleeding espresso said...

Yum! Welcome to WCW! It *does* take forever to get recipes down, doesn't it? I really don't know how food bloggers do it....

joanne at frutto della passione said...

Can I come over for lunch? Loooove Nero D'Avola.

Shan said...

Welcome to WCW!!! Love this recipe.

Diana said...

Simple. Elegant. Delicious. Looks like a keeper to me.

My Mélange said...

Yum, looks great! Love the combo of ingredients.

glamah16 said...

Yeah. Some food blooging Italian style.

Get Togetha said...

I'm gonna try this instead. And to think I was gonna make boring ole spaghetti..again...

J.Doe said...

Looks great! Anyting with rucola has to taste great too. I love rucola. Just wish it wasn't so expensive in the US :(

gibber said...

Looks YUMMY!!!

WineGrrl said...

I can't wait to make this!

nyc/caribbean ragazza said...

grazie tutti!!

Jen of A2eatwrite said...

I happen to have all of these ingredients, except the arugula, but I do have baby bok choi, and weird as that is, I'll probably sub it. Wonderful WCW, and I'm so glad you joined!

NewWrldYankee said...

Ahhh, I am a sucker for a good recipe. I sent you my pancake one, but here is one that might be up your alley. It is a recipe my aunt discovered on a trip to Greece.

nyc/caribbean ragazza said...

jen - thank you.

nyw - I'm a sucker for good recipes as well.