Ingredients for Rigatoni with Spicy Sausage-Tomato Sauce, Rocket, and Parmesan

• 1 matsked olivolja

• 1 large onion, chopped

• 3 vitlöksklyftor, hackade

• 900g fresh hot Italian sausages, casings removed

• 120ml dry red wine

• 1 800g can diced tomatoes in juice

• 1 800g can crushed tomatoes with added puree

• 230g rigatoni

• 2 cups (packed) fresh rocket, stemmed

• 1/2 cup thinly sliced fresh basil leaves

• 1 tablespoon chopped fresh oregano

• 60g freshly grated Parmesan cheese

Heat oil in heavy large pot over medium heat. Add onion; sauté until translucent, about 4 minutes. Add garlic; stir 1 minute. Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes. Drain drippings from pot. 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 flavours, 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.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

Stir pasta, rocket, basil, and oregano into tomato sauce. Simmer until rocket wilts, stirring often, about 2 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.

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