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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.
Recipe Rundown
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.
Cons: None!
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
Serves 6
- 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
Hey there! I could have sworn I’ve been to this site before but after checking through some of the post I realized it’s
new to me. Anyways, I’m definitely glad I found it and I’ll be book-marking and checking back often!
Do you think ground beef would work in this recipe instead of the sausage? This looks delicious but I don't eat sausage.
Looks wonderful! Perfect for lunch or dinner!
I myself only tried whole wheat penne pasta for the first time yesterday.. it adds quite a lovely and different flavour to the sauce!
I like this
Lindsay – I'm glad you like it!!
Raluca – Thanks! Yes, definitely bring to room temperature before freezing. That will ensure the food won't continue cooking.
Your recipe sounds amazing and I can not wait to try it!
I do have one comment though: it is not recommended to refrigerate foods that are still warm because this increases a LOT the energy consumption of your fridge…so I would suggest cooling it completely before refrigerating it 🙂
i've been looking for recipes i can make and freeze for my upcoming school quarter. this one looks perfect, thanks!!