On the Table this week

Trying to get myself back on schedule so I am posting menus again

Monday- Rigitoni with Sausage Tomato Sauce, Arugula and Parmesan
Tuesday- Red Leaf and Red Cabbage Salad with Tarragon Chicken
Wednesday -Shanghai Stir-fried Beef & Broccoli
Thursday-Baja-Style Fish tacos with Southwestern Slaw
Friday -Pizza Night
Saturday - Mini Burgers and Sweet Potato Fries
Sunday- Braised Beef Brisket, Mashed Potatoes and Green Beans

Cook along with me
Rigitoni with Spicy Sausage Tomato Sauce , arugula and Parmesan
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, chopped
2 pounds fresh hot Italian sausages, casings removed
1/2 cup dry red wine
1 28-ounce can diced tomatoes in juice
1 28-ounce can crushed tomatoes with added puree
8 ounces rigatoni2 cups (packed) fresh arugula, stemmed
1/2 cup thinly sliced fresh basil leaves
1 tablespoon chopped fresh oregano
1/2 cup freshly grated Parmesan cheese

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

Check back this week for more recipes