Rigatoni with Italian Sausage, Arugula, and Lemon Ricotta

Serves: 4
Prep Time: 15 minutes Cook Time: 20 minutes

INGREDIENTS

2 tbs. olive oil
3 Italian sausages (about 1 lb. total), casings removed 1 cup finely diced yellow onion
5 garlic cloves, finely chopped
1 tsp. dried hot red chile flakes
3/4 cup dry white wine
12 oz. rigatoni pasta
2 oz. arugula
2 tbs. finely chopped flat-leaf parsley
1 tbs. fresh lemon juice
4 tbs. (1/2 stick) unsalted butter
3/4 cup ricotta cheese, preferably fresh ricotta
1/2 tsp. finely grated lemon zest

METHOD

1. Bring a Curtis Stone 4.8qt Stockpot of lightly salted water to boil over high heat.
2. Meanwhile, preheat a Curtis Stone 12” Frypan over high heat. Add oil, then sausages and cook, breaking them up with side of a wooden spoon into about 1/2-inch pieces for about 1 1/2 minutes, or until they are browned on the bottom. Stir sausage pieces and continue cooking for about 1 1/2 minutes longer, or until they are browned all over. Using a slotted spoon, transfer sausage pieces to a bowl, leaving fat in frypan.
3. Add onions to frypan and cook for 2 minutes, or until they begin to soften. Reduce heat to medium. Add garlic and chile flakes and sauté for 2 minutes, or until fragrant and garlic is tender. Return sausage pieces to frypan and add wine, scraping browned bits in pan with a wooden spoon. Reduce heat to low and simmer gently for 2 minutes to marry flavors. Keep warm over very low heat.
4. Add the pasta to boiling water and cook, stirring often to prevent pasta from sticking, for 8 minutes, or until pasta is tender but still firm to the bite. Scoop out and reserve about 3/4 cup of pasta cooking liquid, and drain pasta.
5. Add pasta to sausage mixture and toss to coat. Remove pan from heat. Add arugula, parsley, and lemon juice to pasta mixture and toss until arugula begins to wilt. Season to taste with salt. Add about 1/3 cup of reserved pasta cooking liquid to moisten the pasta. Add butter and toss until butter melts and blends into sauce.
6. In a small bowl, whisk ricotta, lemon zest, and 1 tbs. of reserved pasta cooking liquid to blend. Season to taste with salt and freshly ground black pepper.
7. Divide pasta among four pasta bowls. Spoon ricotta on top and serve.