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

Health score
26%
Rigatoni with Spicy Sausage-Tomato Sauce, Arugula, and Parmesan
45 min.
6
795kcal

Suggestions


Indulge in a delightful culinary experience with our Rigatoni with Spicy Sausage-Tomato Sauce, Arugula, and Parmesan. This dish is a perfect harmony of flavors, combining the robust taste of spicy Italian sausage with the freshness of arugula and the richness of Parmesan cheese. Whether you're looking for a satisfying main course for a family dinner or a hearty side dish for a gathering, this recipe is sure to impress.

In just 45 minutes, you can create a meal that not only tantalizes the taste buds but also fills the kitchen with an irresistible aroma. The combination of crushed tomatoes and dry red wine creates a luscious sauce that clings beautifully to the rigatoni, while the addition of fresh basil and oregano elevates the dish with vibrant herbal notes. The peppery arugula adds a refreshing contrast, making each bite a delightful experience.

This recipe serves six, making it ideal for sharing with loved ones or meal prepping for the week ahead. With a caloric breakdown that balances protein, fat, and carbohydrates, you can enjoy this dish guilt-free. So gather your ingredients, roll up your sleeves, and get ready to savor a comforting bowl of pasta that brings warmth and joy to any table!

Ingredients

  • cups arugula fresh packed stemmed ()
  • 28 ounce canned tomatoes with added puree crushed canned
  • 0.5 cup wine dry red
  • 0.5 cup basil fresh thinly sliced
  •  garlic clove chopped
  • pounds ground sausage fresh italian hot
  • tablespoon olive oil 
  • large onion chopped
  • tablespoon oregano fresh chopped
  • 0.5 cup parmesan cheese freshly grated
  • ounces rigatoni 

Equipment

  • bowl
  • pot

Directions

  1. Heat oil in heavy large pot over medium heat.
  2. Add onion; sauté until translucent, about 4 minutes.
  3. Add garlic; stir 1 minute.
  4. Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes.
  5. Drain drippings from pot.
  6. 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.
  7. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
  8. Drain.
  9. Stir pasta, arugula, basil, and oregano into tomato sauce. Simmer until arugula wilts, stirring often, about 2 minutes. Season with salt and pepper.
  10. Transfer to large bowl.
  11. Sprinkle with Parmesan.

Nutrition Facts

Calories795kcal
Protein16.28%
Fat61.15%
Carbs22.57%

Properties

Glycemic Index
45.33
Glycemic Load
15.06
Inflammation Score
-9
Nutrition Score
27.594347550817%

Flavonoids

Petunidin
0.66mg
Delphinidin
0.84mg
Malvidin
5.25mg
Peonidin
0.37mg
Catechin
1.54mg
Epicatechin
2.13mg
Luteolin
0.02mg
Isorhamnetin
1.54mg
Kaempferol
2.49mg
Myricetin
0.09mg
Quercetin
5.75mg

Nutrients percent of daily need

Calories:794.59kcal
39.73%
Fat:53.1g
81.7%
Saturated Fat:18.84g
117.77%
Carbohydrates:44.11g
14.7%
Net Carbohydrates:39.44g
14.34%
Sugar:8.09g
8.99%
Cholesterol:122.16mg
40.72%
Sodium:1431.38mg
62.23%
Alcohol:2.1g
100%
Alcohol %:0.69%
100%
Protein:31.81g
63.61%
Selenium:65.5µg
93.57%
Vitamin B1:1.01mg
67.59%
Manganese:0.83mg
41.34%
Phosphorus:396.67mg
39.67%
Vitamin B6:0.78mg
38.89%
Vitamin B3:7.3mg
36.48%
Vitamin K:29.47µg
28.07%
Zinc:4.09mg
27.25%
Potassium:953.33mg
27.24%
Iron:4.59mg
25.51%
Copper:0.51mg
25.4%
Vitamin B12:1.49µg
24.81%
Vitamin B2:0.39mg
23.19%
Vitamin C:18.89mg
22.9%
Magnesium:80.12mg
20.03%
Calcium:189.8mg
18.98%
Fiber:4.67g
18.69%
Vitamin E:2.28mg
15.18%
Vitamin B5:1.41mg
14.1%
Folate:51.2µg
12.8%
Vitamin A:635.03IU
12.7%
Source:Epicurious