August 01, 2006

Rigatoni con Salsiccia

Here is yet another recipe that will go into the book when I get around to putting it together.

This one originally came from Tastes of Italia magazine. It's fast, easy, and has been a favorite of friends and family. The recipe can also be made with baby spinach or basil in place of arugula, and tortiglioni or penne rigate in place of the rigatoni. (But not penne - the sauce is thing and really needs the ridges on the pasta.) And if you have old, syrupy balsamic vinegar, use something cheaper for this and save the good stuff for bread or dessert.

1 lb rigatoni
2 tbsp balsamic vinegar
1 cup roma tomatoes, diced
4 bunches arugula
2 tbsp olive oil
1 pinch crushed red pepper flakes
1 lb sweet italian sausage
2 cloves garlic, thinly sliced
parmesan cheese

Cook the rigatoni, keeping 1/2 cup of the cooking liquid.
Remove the casings from the sausage and crumble the contents.
Add the oil and pepper flakes to a skillet on medium heat and brown the
sausage. Deglaze with the balsamic vinegar. Turn down the heat and add
the tomatoes and garlic. Cook for about 5 minutes.
Add the pasta, arugula, and reserved water to the sausage mixture. Cook
on low heat until most of the liquid is absorbed.
Serve with parmesan on top.

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