I can’t count the number of times I’ve saved a recipe from a magazine or website, intending to try it out, only to forget about it the second I walk away. I saved this particular recipe years ago and randomly stumbled upon it recently. Rigatoni with Spicy Sausage-Tomato Sauce, Arugula, and Parmesan. Although that recipe title is a mouthful (most Bon Appetit recipe titles are. Also, sorry about that lame pun) it sounded scrumptious. I made quite a few changes from the original recipe from Bon Appetit magazine to make this recipe both delicious and nutritious. I swapped out pork sausage for spicy turkey sausage, but you could also use chicken. Trader Joe’s is one of my favorite places to pick up chicken and turkey sausages. I also swapped out whole-wheat penne for rigatoni (I can’t find whole-wheat rigatoni anywhere!) for some added fiber. Next I added some more vegetables which ended up being mushrooms and bell pepper, mostly because that’s what I had on hand. Feel free to add your favorite veggies. The result was something crave-worthy, both because of the taste and nourishment.
Taste: Totally Italian. Can’t beat the combination of basil, oregano, and tomato especially when it’s enhanced with spicy sausage and arugula.
Texture: The sauce is chunky, and meaty.
Ease: A little bit of prep work and a little bit of waiting for the sauce to simmer. Nothing difficult.
Appearance: Love the contrasting colors from the tomatoes & bell peppers and the arugula, basil, and oregano.
Pros: Easy, flavorful, healthy.
Would I make this again? I froze half of the batch to save for later (I don’t need to serve 6).
Penne with Spicy Sausage-Tomato Sauce
Adapted from Bon Appetit June 2008
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 8 ounces mushrooms, chopped
- 3 garlic cloves, chopped
- 1 pound hot Italian chicken or turkey sausage, casings removed
- 1/2 cup dry red wine
- 1 28-ounce can diced tomatoes in juice
- 1 28-ounce can crushed tomatoes with added puree
- 8 ounces whole wheat penne or other whole wheat tube-shaped pasta
- 2 cups (packed) fresh arugula, stemmed
- 1/2 cup thinly sliced fresh basil leaves
- 1 tablespoon chopped fresh oregano
- 1/2 cup freshly grated Parmesan cheese