Rigatoni with Spicy Sausage-Tomato Sauce, Arugula, and Parmesan

A hearty Italian pasta dish featuring spicy Italian sausage in a rich tomato sauce, tossed with rigatoni and fresh arugula, then finished with fresh herbs and Parmesan cheese.

6 servings

54 min

Published October 4, 2025

Ingredients

•1 tablespoon olive oil
•1 large onion
•3 cloves garlic
•2 pounds fresh hot Italian sausages
•½ cup dry red wine
•1 can diced tomatoes in juice
•1 can crushed tomatoes with added puree
•8 ounces rigatoni
•2 cups fresh arugula
•½ cup fresh basil leaves
•1 tablespoon fresh oregano
•½ cup Parmesan cheese

Cooking Instructions

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

Ingredients

•1 tablespoon olive oil

•1 large onion

•3 cloves garlic

•2 pounds fresh hot Italian sausages

•½ cup dry red wine

•1 can diced tomatoes in juice

•1 can crushed tomatoes with added puree

•8 ounces rigatoni

•2 cups fresh arugula

•½ cup fresh basil leaves

•1 tablespoon fresh oregano

•½ cup Parmesan cheese

Cooking Instructions

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. Add wine, diced tomatoes with juice, 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.

40 min

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

12 min

Stir pasta, arugula, basil, and oregano into tomato sauce. Simmer until arugula wilts, stirring often, about 2 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.

2 min