This recipe is from "Bistro Laurent Tourondel: New American Bistro Cooking," by Laurent Tourondel and Michele Scicolone (Wiley, $34.95).
3 tablespoons extra-virgin olive oil, plus more for finishing
1 pound hot Italian sausage, casings removed
1 small onion, finely chopped
3 garlic cloves, finely chopped
½ cup dry white wine
4 medium-ripe tomatoes, cored and cut into large dice
Coarse sea salt and freshly ground black pepper to taste
12 ounces dried rigatoni
1 bunch arugula, tough stems removed and coarsely chopped (1½ cups)
¼ cup chopped fresh basil
¾ cup freshly grated Grana Padano or Parmigiano-Reggiano cheese
In a skillet large enough to hold all of the ingredients, heat the oil over medium heat. Add the sausage meat and cook until lightly browned, stirring the meat to break up the lumps. With a slotted spoon, transfer the meat to a bowl. Add the onion and garlic to the pan. Sauté until the onion is tender, about five minutes. Add the wine and bring to a simmer. Cook one minute more. Add the tomatoes and season with salt and pepper. Simmer for 20 minutes, or until thickened. Stir in the sausage meat and cook until heated through, about one minute more.
Meanwhile, bring a large pot of water to a boil. Add the rigatoni and plenty of salt. Cook, stirring frequently, until the rigatoni is al dente -- tender yet still firm. Drain the rigatoni and add it to the skillet with the sauce.
Add the arugula and basil and toss well. Drizzle with a little extra-virgin olive oil. Sprinkle with the cheese and serve immediately.