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for the sauce:

• six tablespoons olive oil
• pinch of red pepper flakes
• one pound of sweet Italian sausage, casings removed, and chopped into small pieces
• one-quarter cup white wine
• four cloves of garlic, peeled and finely chopped
• one-half of a 28-ounce can of imported Italian plum tomatoes, drained and roughly chopped
• salt and pepper
• four bunches of arugula (to make one-half cup when chopped)
• one half cup freshly grated parmesan

for the pasta:

• one pound of rigatoni

Put the olive oil in a saute pan over medium heat. Add the red pepper flakes. Add the chopped sausage. Cook until nicely browned all over.

Add the white wine to deglaze; scrape the bottom of the pan.

Add the garlic. When it starts to sizzle, after a minute, add the tomatoes. Cook on medium low heat for five minutes. Add a teaspoon of salt and some freshly ground pepper. Taste.

Meanwhile bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. Continue cooking until al dente.

 Before draining, remove one-half cup of the boiling water and put it into a sauce pan. Add the chopped arugula and cook for about four minutes until the water has been absorbed, but the arugula remains moist.

Drain the pasta. Add it, moist, to the sauce and stir. Add the cooked arugula and the parmesan and stir. Serve.

Add the rigatoni to the heated sauce, add the parmesan and stir well. Taste for salt and pepper. Serve (with some additional parmesan).

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