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Rigatoni with Salami, Mozzarella and Arugula

Rigatoni with Salami, Mozzarella and Arugula

Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 4 garlic cloves, thinly sliced
  • About 14 plum tomatoes, cut into medium dice, or 1 can (35 ounces) plum tomatoes, well drained and coarsely chopped
  • Splash or dry white wine
  • 1 pound rigatoni
  • 1/4 pound chunk salami, cut into small cubes
  • Salt and freshly ground pepper, to taste
  • 1/2 pound mozzarella cheese, cut into small cubes
  • 1 bunch arugula, stems removed
  • 1 cup grated pecorino toscano or pecorino romano cheese

Prep Time:

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Cook Time:

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Serves:

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For a pasta sauce, try the southern-style cacciatorini, soppressata or Genoa-style salami. Many varieties come in a mild or spicy version. Salami is best in a pasta sauce when cooked only briefly, so add it in the final minutes.

Recipe courtesy of Williams-Sonoma
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Preparation

  1. Add the tomatoes, increase the heat to medium and cook until the tomatoes begin to release their juices, 4 to 5 minutes.
  2. Add the white wine and let it boil away for a few minutes.
  3. Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 12 to 14 minutes.
  4. Add the salami to the tomato sauce and season with salt and pepper. Remove from the heat.
  5. Drain the pasta well and put it in a warmed large, shallow bowl. Add the tomato sauce and toss. Add the mozzarella, arugula and a generous drizzle of olive oil and toss gently. Add a handful of the pecorino cheese and toss.
  6. Serve immediately. Pass the remaining pecorino cheese at the table.